SERVES 4
TOTAL TIME: 45 minutes
To make the pork easier to slice, freeze it for 15 minutes. Leaving the skin on the eggplant keeps the pieces intact during cooking. Serve with rice.
SAUCE
|
½ |
cup low-sodium chicken broth |
|
¼ |
cup water |
|
2½ |
tablespoons packed light brown sugar |
|
4 |
teaspoons fish sauce |
|
4 |
teaspoons soy sauce |
|
2 |
teaspoons lime juice |
|
2 |
teaspoons cornstarch |
STIR-FRY
|
5 |
tablespoons vegetable oil |
|
1 |
tablespoon cornstarch |
|
1 |
tablespoon all-purpose flour |
|
1 |
teaspoon fish sauce |
|
1 |
(1-pound) pork tenderloin, trimmed and sliced thin |
|
12 |
garlic cloves, minced |
|
2 |
teaspoons pepper |
|
1 |
pound eggplant, cut into ¾-inch pieces |
|
1 |
large onion, halved and sliced ¼ inch thick |
|
¼ |
cup coarsely chopped fresh cilantro |
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Whisk 2 tablespoons oil, cornstarch, flour, and fish sauce together in medium bowl until smooth, then stir in pork. In separate bowl, combine garlic, pepper, and 1 tablespoon oil.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork, breaking up any clumps, and cook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browned, about 1 minute; transfer to clean bowl. Repeat with 1 teaspoon oil and remaining pork; transfer to bowl.
4. Add 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add eggplant and cook, stirring often, until browned and no longer spongy, 5 to 7 minutes; transfer to bowl with pork. Add remaining 1 teaspoon oil and onion to skillet and cook over high heat until onion is just softened and lightly browned, about 2 minutes.
5. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 1 minute. Stir garlic mixture into onion.
6. Return cooked pork and eggplant, with any accumulated juices, to skillet and toss to combine. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Sprinkle with cilantro and serve.