Stir-Fried Pork, Eggplant and Onions
The perfect stir fry recipe from Cooks Illustrated avoids dried out meat.
- 12 ounces pork tenderloin, prepared according to
- instructions in note
- 1 teaspoon plus 2 1/2 tablespoons fish sauce
- 1 teaspoon plus 2 1/2 tablespoons soy sauce
- 2 tablespoons canned low-sodium chicken broth
- 2 teaspoons juice from 1 lime
- 2 1/2 tablespoons light brown sugar
- 1 teaspoon cornstarch
- 12 garlic cloves, minced (about 3 1/2 tablespoons)
- 2 teaspoons ground black pepper
- 3 1/2 tablespoons peanut 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 loosely packed fresh cilantro leaves,
- chopped very coarse
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. 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.
Pork is easiest to slice when it is partly frozen.
More top-rated recipes: