Spicy Pork And Eggplant Stir-Fry
This flavorful and aromatic pork and eggplant stir-fry is perfect for a quick and satisfying dinner. Tender strips of pork are stir-fried to perfection alongside vibrant eggplant, ginger, and green onions, all coated in a spicy chili-garlic sauce. With a balance of savory, spicy, and sweet flavors, this dish is sure to become a weeknight favorite.
— Constant Cookbook
Ingredients
- 1 pork tenderloin, about 1 lb., silverskin removed
- Salt and freshly ground pepper, to taste
- 1 eggplant, about 1 lb.
- 2 Tbs. chili-garlic sauce, such as Sriracha
- 1 1/2 tsp. toasted sesame oil
- 1 1/2 tsp. rice vinegar
- 3 Tbs. peanut or canola oil
- 1 Tbs. peeled and grated fresh ginger
- 6 green onions, white and light green portions, 4 halved lengthwise and cut into 3/4-inch pieces, 2 finely chopped
Instructions
- Put the pork tenderloin in the freezer for 20 minutes to firm it up for slicing. Cut into strips about 1/2 inch thick, 2 inches long and 3/4 inch wide. Season generously with salt and pepper. Cut the eggplant into strips of the same size.
- In a small bowl, whisk together the chili-garlic sauce, sesame oil and vinegar until smooth. Set aside.
- In a wok or large fry pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the eggplant and stir-fry until slightly softened, 3 to 4 minutes. Add the ginger and the green onion pieces and stir-fry for 1 minute. Transfer the vegetables to a platter.
- Add the remaining 1 Tbs. peanut oil to the wok over high heat and swirl to coat. Add the pork, distributing it evenly, and cook without moving it for about 20 seconds. Using a metal spatula, toss and stir the pork every 15 to 20 seconds until browned, about 3 minutes. Return the vegetables to the pan and add the chili-garlic mixture. Reduce the heat to medium and stir-fry for 1 to 2 minutes to blend the flavors and warm through. Scatter with the chopped green onions and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
Comments
No comments found.