Stir-Fried Pork, Eggplant, And Onions With Garlic And Black Pepper Recipe

Name: Stir-Fried Pork, Eggplant, And Onions With Garlic And Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
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.

785

kcal

Calories

Fat

101

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 15 ingredients. The key ingredients include: 12 ounces pork tenderloin , prepared according to instructions in note, 1 teaspoon fish sauce, 2 1/2 tablespoons fish sauce, 1 teaspoon soy sauce, and more.

Yes, Stir-Fried Pork, Eggplant, And Onions With Garlic And Black Pepper 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.

Stir-Fried Pork, Eggplant, And Onions With Garlic And Black Pepper

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