Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

For a quick, one-dish meal, serve this over steamed jasmine rice or toss it with a tangle of cooked rice noodles. In case it matters to you, Japanese eggplant keep their color better after cooking than Chinese eggplant do.

Kate Washington
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix broth, lime juice, soy sauce, and Sriracha in a measuring cup. Cut eggplant into lengthwise batons about 1/2 in. thick and 3 in. long.

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  • Cook pork in a 12-in. frying pan or wok over high heat, stirring to break up clumps, until lightly browned, 4 to 6 minutes. Add about 2 tbsp. broth mixture and stir until liquid evaporates, 1 minute. Transfer to a bowl and wipe out pan.

  • Return pan to high heat and add 2 tbsp. oil. When hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes. Add shallots, remaining 1 tbsp. oil, and 1/4 cup water and continue to stir-fry until eggplant is browned and tender and shallots are caramelized, 7 to 9 minutes more; add a little more water if pan juices start to darken too much.

  • Pour in remaining broth mixture and pork and stir until most of liquid is absorbed, 1 to 2 minutes. Transfer to a serving dish and toss with cilantro.

Nutrition Facts

352 calories; calories from fat 62%; protein 21g; fat 24g; saturated fat 5.6g; carbohydrates 15g; fiber 4.7g; sodium 589mg; cholesterol 64mg.
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