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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1/3 cup reduced-sodium chicken broth |
2 tablespoons lime juice |
2 tablespoons soy sauce |
1 to 2 tbsp. sriracha chili sauce |
1 1/2 pounds slender japanese or chinese eggplant, ends trimmed |
3/4 pound ground pork |
3 tablespoons canola oil, divided |
1/2 cup thinly sliced shallots |
2 tablespoons chopped cilantro |
Directions:
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.
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.
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.
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.
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