Stir-Fried Pork, Eggplant and Peppers With Ginger
serves 2-4
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1 medium eggplant, cut into 1/4-inch-thick rounds
1 red bell pepper, sliced
1 tablespoon minced ginger
1/2 pound pork tenderloin, thinly sliced
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon corn starch
2 teaspoons vegetable oil
prep: 15 minutes
total: 30 minutes
small bowl
whisk
large sauté pan
medium bowl
1. Prep the eggplant, pepper, ginger and pork. Season the pork slices generously all over with salt and pepper. In a small bowl, whisk together the soy sauce, water and corn starch until smooth.
2. Heat the oil in a large sauté pan over high heat. When it's barely smoking, add the pork and spread it evenly in the pan. Leave it alone to brown 1 minute. Turn and brown on the other side for a minute, then remove it to a bowl.
3. Add the eggplant and peppers to the same pan, along with a splash of water. Cook, stirring occasionally, until they begin to turn soft and brown, 3-5 minutes. Reduce the heat to medium and add the pork back to the pan with the ginger. Stir for 1 minute.
4. Whisk the sauce again to make sure the cornstarch is dissolved. Pour the sauce into the pan and cook until it thickens and coats the pork and vegetables, 1-3 minutes. Add more water if the stir-fry gets too dry.
2. Heat the oil in a large sauté pan over high heat. When it's barely smoking, add the pork and spread it evenly in the pan. Leave it alone to brown 1 minute. Turn and brown on the other side for a minute, then remove it to a bowl.
3. Add the eggplant and peppers to the same pan, along with a splash of water. Cook, stirring occasionally, until they begin to turn soft and brown, 3-5 minutes. Reduce the heat to medium and add the pork back to the pan with the ginger. Stir for 1 minute.
4. Whisk the sauce again to make sure the cornstarch is dissolved. Pour the sauce into the pan and cook until it thickens and coats the pork and vegetables, 1-3 minutes. Add more water if the stir-fry gets too dry.
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