Recipe: Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper

STIR-FRIED PORK, EGGPLANT, AND ONIONS WITH GARLIC AND BLACK PEPPER

12 ounces pork tenderloin
1 teaspoon plus 2 1/2 tablespoons fish sauce, divided use
1 teaspoon plus 2 1/2 tablespoons soy sauce, divided use
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, divided use
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 (for garnish)

Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. (Pork tenderloin is easier to slice if it is partially frozen.) Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.

Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl; set aside. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar, and cornstarch in a measuring cup; set aside. Combine garlic, pepper, and 1 tablespoon oil in small bowl.

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.

Serves 4 as a main dish with rice
Cook's Illustrated magazine, January 1, 2003