Pork and Eggplant (Aubergine) Stir-Fry Recipe

Name: Pork and Eggplant (Aubergine) Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin; ¼ cup reduced sodium soy sauce, divided; 3 tablespoons asian fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 2 teaspoons cornstarch; ¼ cup water; ¼ teaspoon Asian chili sauce (or to taste); 1 tablespoon peanut oil; 1 lb eggplant, peeled and cut in 1/2-inch cubes; 4 garlic cloves, minced (about 2 teaspoons); ½ cup chopped scallion; ½ cup cilantro, chopped

Servings: persons

1 lb pork tenderloin
¼ cup reduced sodium soy sauce, divided
3 tablespoons asian fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons cornstarch
¼ cup water
¼ teaspoon Asian chili sauce (or to taste)
1 tablespoon peanut oil
1 lb eggplant, peeled and cut in 1/2-inch cubes
4 garlic cloves, minced (about 2 teaspoons)
½ cup chopped scallion
½ cup cilantro, chopped

1
Cut pork lengthwise in half, then across into very thin pieces.
2
Toss with 1 tablespoon of the soy sauce and set aside.
3
Combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
4
Heat the oil in a large, nonstick skillet over medium-high.
5
Add the pork and cook, stirring, about 2 minutes, or until it just loses its pink color.
6
Transfer to a plate.
7
Add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
8
Transfer to the plate with the pork.
9
Add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
10
Mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
11
Add the pork and eggplant, and cook until the sauce is thick and glossy and the pork and eggplant are cooked through.
12
Stir in the scallions and cilantro and serve immediately.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb pork tenderloin, ¼ cup reduced sodium soy sauce, divided, 3 tablespoons asian fish sauce, 1 tablespoon lime juice, and more.

Yes, Pork and Eggplant (Aubergine) Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Eggplant (Aubergine) Stir-Fry

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