INGREDIENTS
1/2 lb
Ground pork
1
Broccoli florets
1/2 tsp
Chili pepper flakes
2
Garlic cloves, large
1 3/4 tbsp
Ginger
2
Italian eggplants, medium size
3
Scallions, bulbs
1
Shallot, large
8 tbsp
Chicken or vegetable stock
1 1/2 tsp
Tomato paste
1 1/2 tbsp
Balsamic vinegar, aged
1 1/2 tbsp
Red boat fish sauce
1/2 tsp
Black pepper, ground
4 tsp
Sesame oil
3 tbsp
Coconut aminos
1
Ghee