Spicy Eggplant With Ground Pork - cooking recipe

Ingredients

1/3 cup chicken broth
2 tablespoons lime juice
2 tablespoons soy sauce
1 -2 tablespoon sriracha chili sauce
1 1/2 lbs eggplants, ends trimmed, not peeled
3/4 lb ground pork, I have used ground turkey with good results
3 tablespoons canola oil, divided, I use peanut oil
1/2 cup shallot, thinly sliced

Preparation

Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
Transfer mixture to a bowl and wipe out pan.
Return pan to high heat and add 2 tablespoons oil.
When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.