Careme

Ingredients

• Ground Pork

  12 ounces $5.99
• Organic Eggplant

  1 pound $3.10
• Roma Tomato

  8 ounces $2.89
• Sweet Onion

  4 ounces $1.66
• garlic

  2 cloves
• fresh ginger

  1 tablespoon grated
• fish sauce

  1 tablespoon
• low-sodium soy sauce

  1 tablespoon
• light brown sugar

  1 teaspoon
• water

  1/2 cup
• neutral cooking oil

  2 tablespoons
• kosher salt

  3/4 teaspoon
• ground turmeric

  1/4 teaspoon
• red pepper flakes

  1/4 teaspoon
• lime juice

  1 tablespoon
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19

Instructions

1. Season 12 ounces Ground Pork with 1/2 teaspoon kosher salt and let stand for at least 5 minutes while prepping. Cut 1 pound Organic Eggplant into 3/4-inch cubes and place in Bowl A. Dice 4 ounces Sweet Onion, mince 2 cloves garlic, and grate 1 tablespoon fresh ginger; combine them in Bowl B. Chop 8 ounces Roma Tomato and place in Bowl C. Whisk 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon light brown sugar, and 1/2 cup water in a measuring cup.
2. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add Bowl A, season with 1/4 teaspoon kosher salt, and stir-fry for 6 to 8 minutes until browned and nearly tender; transfer it to a plate.
3. Add 1 tablespoon neutral cooking oil to the skillet, followed by the seasoned meat and Bowl B. Stir-fry for 5 to 6 minutes, breaking the meat into bite-size pieces, until browned and safely cooked through to 160°F.
4. Add 1/4 teaspoon ground turmeric and 1/4 teaspoon red pepper flakes; stir for 30 seconds. Add Bowl C and the prepared sauce, then simmer for 3 minutes, scraping up the browned bits.
5. Return Bowl A to the skillet and cook for 6 to 8 minutes, stirring occasionally, until tender and coated in the reduced sauce.
6. Turn off the heat and fold in 1 tablespoon lime juice and 1/4 cup chopped Cilantro Bunch leaves and tender stems. Divide the stir-fry between two shallow bowls and serve immediately.