STIR-FRIED PORK, EGGPLANT, AND ONIONS WITH GARLIC AND BLACK PEPPER

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STIR-FRIED PORK, EGGPLANT, AND ONIONS WITH GARLIC AND BLACK PEPPER image

Categories     Pork

Yield 4

Number Of Ingredients 15

12 ounces pork tenderloin , prepared according to instructions in note
1 teaspoon fish sauce
2 1/2 tablespoons fish sauce
1 teaspoon soy sauce
2 1/2 tablespoons soy sauce
2 tablespoons low-sodium chicken broth
2 teaspoons lime juice
2 1/2 tablespoons light brown sugar
1 teaspoon cornstarch
12 medium cloves garlic , minced (about 3 1/2 tablespoons)
2 teaspoons ground black pepper
3 1/2 tablespoons peanut oil 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 fresh cilantro leaves (loosely packed), choppe

Steps:

  • 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 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. 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. 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.

Marlon Tan
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I can't wait to try this recipe! It looks so delicious.


Onwuka Oluchi
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I'm always looking for new and exciting recipes. This one definitely fits the bill!


Qaadir Ahmed
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This recipe was a bit too spicy for my taste. I think I'll use less black pepper next time.


Evelyn Sanchez
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I'm not sure what went wrong, but my dish turned out really dry. I think I might have overcooked the eggplant.


Lakesha Stewart
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This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.


Riley Thomas
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I'm so glad I found this recipe. It's healthy and delicious.


Ibrahim kazim
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This recipe is a keeper! I'll definitely be making it again.


Lee Rintel
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I'm not a big fan of eggplant, but this dish was so good that I ate it all.


Tasnim Rahman
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Wow, this dish was amazing! The flavors were so well-balanced.


John Hall
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This dish was a bit too oily for my taste. I think I'll try using less oil next time.


Hasan Dk
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I found this recipe to be a bit bland. I added some extra garlic and ginger, and it was much better.


Software User
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This recipe is a great way to use up leftover pork and eggplant. It's quick and easy to make, and it's always delicious.


MD. Masud Hasan
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I've made this dish several times now and it's always a crowd-pleaser. The eggplant is tender and flavorful, and the pork is cooked perfectly.


Yahia Yahia
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This stir-fried pork, eggplant, and onion dish was a hit with my family! The combination of flavors and textures was perfect.