Pork and Eggplant (Aubergine) Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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As is true with most stir-fries, this dish cooks very quickly, and most of the preparation time is spent cutting and chopping the ingredients. There is only one vegetable to peel, so preparation can be fast. Ingredients:
1 lb pork tenderloin |
1/4 cup reduced sodium soy sauce, divided |
3 tablespoons asian fish sauce |
1 tablespoon lime juice |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1/4 cup water |
1/4 teaspoon asian chili sauce (or to taste) |
1 tablespoon peanut oil |
1 lb eggplant, peeled and cut in 1/2-inch cubes |
4 garlic cloves, minced (about 2 teaspoons) |
1/2 cup chopped scallion |
1/2 cup cilantro, chopped |
Directions:
1. Cut pork lengthwise in half, then across into very thin pieces.
2. Toss with 1 tablespoon of the soy sauce and set aside.
3. Combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
4. Heat the oil in a large, nonstick skillet over medium-high.
5. Add the pork and cook, stirring, about 2 minutes, or until it just loses its pink color.
6. Transfer to a plate.
7. Add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
8. Transfer to the plate with the pork.
9. Add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
10. Mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
11. Add the pork and eggplant, and cook until the sauce is thick and glossy and the pork and eggplant are cooked through.
12. Stir in the scallions and cilantro and serve immediately.
13. Makes 4 servings.
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