Prep 15 mins
Cook 15 mins
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.
- 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
- Cut pork lengthwise in half, then across into very thin pieces.
- Toss with 1 tablespoon of the soy sauce and set aside.
- Combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
- Heat the oil in a large, nonstick skillet over medium-high.
- Add the pork and cook, stirring, about 2 minutes, or until it just loses its pink color.
- Transfer to a plate.
- Add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
- Transfer to the plate with the pork.
- Add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
- Mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
- Add the pork and eggplant, and cook until the sauce is thick and glossy and the pork and eggplant are cooked through.
- Stir in the scallions and cilantro and serve immediately.
- Makes 4 servings.