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

  5/8 cup divided
• neutral cooking oil

  2 tablespoons divided
• kosher salt

  3/4 teaspoon divided
• 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 the meat stand for at least 5 minutes while prepping. Dice 4 ounces Sweet Onion, mince 2 cloves garlic, and grate 1 tablespoon fresh ginger; combine these aromatics. Chop 8 ounces Roma Tomato. In a measuring cup, whisk together 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon light brown sugar, and 1/2 cup water.
2. Cut 1 pound Organic Eggplant into 3/4-inch cubes. Heat 1 tablespoon neutral cooking oil in a large lidded skillet over medium-high heat, add the cubes with 2 tablespoons water and 1/4 teaspoon kosher salt, then cover and steam-fry for 4 minutes. Uncover and cook for 4 more minutes, stirring occasionally, until lightly browned; transfer the cooked vegetables to a plate.
3. Add 1 tablespoon neutral cooking oil to the skillet, followed by the seasoned meat and prepared aromatics. 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, then stir for 30 seconds. Add the prepared tomatoes and prepared sauce; simmer for 3 minutes while scraping up the browned bits.
5. Return the cooked vegetables to the skillet and simmer for 4 to 6 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 between two shallow bowls and serve immediately.