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