Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper

By Thom7747

Why This Recipe Works: When developing a stir-fried pork and vegetables recipe, we found that marinating the pork tenderloin in a simple soy-sherry mixture and cooking it quickly (about two minutes) in batches over high heat kept the meat tender and beautifully seasoned. Because different vegetables cook at different rates, we had to batch-cook the vegetables and add aromatics (like ginger and garlic) at the end so they cooked long enough to develop their flavors but not long enough to burn. Chicken broth gave the sauce in our pork stir-fry recipe some backbone, and cornstarch slightly thickened it so that it lightly cloaked the meat and veggies.

Ingredients

• 12 ounces’ pork tenderloin, prepared according to instructions in note
• 1 teaspoon plus 2 1/2 tablespoons fish sauce
• 1 teaspoon plus 2 1/2 tablespoons soy sauce
• 2 tablespoons canned low-sodium chicken broth
• 2 teaspoons juice, from 1 lime
• 2 1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 12 garlic cloves, minced (about 3 1/2 tablespoons)
• 2 teaspoons ground black pepper
• 3 1/2 tablespoons peanut or vegetable oil
• 1-pound eggplant, cut into 3/4-inch cubes
• 1 large onion, cut into 1/4- to 3/8-inch wedges
• 1/2 cup loosely packed fresh cilantro leaves, chopped very coarse

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

NOTE FROM THE TEST KITCHEN: This take on classic Thai stir-fry is not for those with timid palates. Pork tenderloin is easier to slice if it is partially frozen. Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.

1. Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar, and cornstarch in a measuring cup. Combine garlic, pepper, and 1 tablespoon oil in small bowl.

2. Heat 1 1/2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons oil and remaining pork.

3. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork.

4. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds.

Transfer to serving platter; sprinkle with cilantro and serve.