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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup. | 2. Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long. | 3. Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes. | 4. Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute. | 5. Transfer mixture to a bowl and wipe out pan. | 6. Return pan to high heat and add 2 tablespoons oil. | 7. When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes. | 8. 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. | 9. Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
chili sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0
eggplant	1 1/2		trimmed peeled	-	-	-	-
pork	3/4		ground used ground	1279.152	0.0	47.3218	119.3081
canola oil	3	tablespoons	divided	371.28	0.0	0.0	42.0
shallot	1/2	cup	sliced	57.6	13.44	2.0	0.08

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.