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

Name: Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper
Yield: Serves 4 as a main dish with rice
Cuisine: Asian
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

5 comments

Appears in Cook's Illustrated January/February 2003, America's Test Kitchen TV

We wanted to make a pork and vegetable stir-fry that had tender, flavorful pork; perfectly cooked vegetables; and complex flavors.

SERVES4 as a main dish with rice

TIME45 minutes

has video

WHY THIS RECIPE WORKS

When developing a stir-fried pork and vegetables recipe, we found that marinating the pork tenderloin in a simple soy–fish sauce mixture and cooking it quickly (about 2 minutes) in batches over high heat kept the meat tender and beautifully...

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