Stir-Fried Pork With Eggplant, Red Peppers And Basil
serves 2-4
Recipe from cookthink
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ingredients
3/4 pound pork tenderloin, sliced into thin strips
salt and pepper
2 tablespoons fish sauce
1 tablespoons soy sauce
2 teaspoons fresh lime juice
3 tablespoons water
1 teaspoon red pepper flakes
1 teaspoon corn starch
4 teaspoons canola oil (2 teaspoons for the pork + 2 teaspoons for the vegetables)
1 medium eggplant, cut into 2-inch strips
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
10 basil leaves, thinly sliced
timer
prep: 25 minutes
total: 45 minutes
tools
small bowl
whisk
large nonstick sauté pan
tongs
large bowl
instructions
1. To make the tenderloin easier to slice, put it in the freezer for 20-30 minutes. Meanwhile, prep the other ingredients. When the pork has firmed up a little, take it out of the freezer and slice it very thin. Lightly season the slices with salt and pepper.
2. In a small bowl, whisk together the fish sauce, soy sauce, lime juice, water, red pepper flakes and corn starch. Set aside.
3. In a large nonstick sauté pan, heat 2 teaspoons of the oil over medium-high heat. When it’s barely smoking, add half the pork and stir to separate the pork slices (so that each slice is touching the surface of the pan). Cook, constantly stirring, until the pork browns, 2-4 minutes. Remove the first batch of pork to a large bowl, then repeat with the second batch, adding a little more oil if you need it. Remove the second batch to the bowl.
4. Add the remaining 2 teaspoons of oil to the pan. When the oil is barely smoking, add the eggplant, onion and pepper. Cook, stirring occasionally, until the vegetables turn soft, 3-5 minutes. Return the pork to the pan and stir to combine.
5. Give the sauce a quick whisk and then drizzle it into the stir fry. Cook until the sauce thickens, 1-3 minutes. Stir in the basil and serve.
