Stir-Fried Pork, Eggplant, And Onion With Garlic And Black Pepper
2-1⁄2 tablespoons fish sauce
2 tablespoons plus 1-1⁄2 teaspoons soy sauce
2-1⁄2 tablespoons light brown sugar
2 tablespoons low-sodium chicken broth
2 teaspoons lime juice
1 teaspoon cornstarch
1 (12-ounce) pork tenderloin, trimmed and cut into thin strips
1 teaspoon fish sauce
1 teaspoon soy sauce
12 garlic cloves, minced
2 teaspoons pepper
3-1⁄2 tablespoons vegetable oil
1 medium eggplant (1 pound), cut into 3⁄4-inch cubes
1 large onion, cut into 1⁄4- to 3⁄8-inch wedges
1⁄4 cup coarsely chopped fresh cilantro
- FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
- FOR THE STIR-FRY: Combine pork, fish sauce, and soy sauce in small bowl. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Meanwhile, combine garlic, pepper, and 1 tablespoon oil in second small bowl and set aside.
- Heat 1-1⁄2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork, break up any clumps, and cook, stirring occasionally, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with 1-1⁄2 teaspoons oil and remaining pork.
- Add 1 tablespoon oil to 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, and cook, mashing mixture into pan, until fragrant and beginning to brown, about 1-1⁄2 minutes. Stir mixture into onions.
- Return pork and eggplant to skillet and toss to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to platter, sprinkle with cilantro, and serve.
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