Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
35 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

MariaCG's Review

October 17, 2012
I did like this recipe but I made a few changes. Even with the changes, the previous reviewer is right, it is still missing a little something! I replaced the water with white wine. It gave it a nice flavor! I also used a ginger chili cooking sauce instead of the Sriracha chili sauce. The ground pork doesn't do a whole lot for the recipe, you could probably leave it out and not miss anything. Next time I think I will add garlic with the shallots and see if that does the trick. Tofu might be an interesting addition as well. A fun one to play with!

mariapple's Review

August 27, 2012
This one is a keeper! Excellent flavor. I will definitely make this one again.

portland's Review

August 26, 2012
chinese eggplant dishes are some of my favorites - usually nice and spicy and/or savory/sweet. this dish, although easy to prepare, lacked a special depth of flavor.