Spicy Eggplant With Pork

• 1/3 cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 -2 tablespoon sriracha chili sauce
• 1 1/2 lbs eggplants
• 3/4 lb ground pork
• 3 tablespoons canola oil, divided
• 1/2 cup shallot, thinly sliced
• 2 tablespoons cilantro, chopped

1. Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
2. Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
3. Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
4. Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
5. Transfer to a bowl and wipe about pan.
6. Return pan to high heat and add 2 tablespoons oil.
7. When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
8. Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
9. Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
10. Transfer to a serving dish and toss with cilantro.

chicken broth, lime juice, soy sauce, sriracha chili sauce, eggplants, ground pork, canola oil, shallot, cilantro

Taken from www.food.com/recipe/spicy-eggplant-with-pork-489550 (may not work)