Pork & Eggplant Stir Fry
Ingredients:
- pork tenderloin, silverskin removed - 1 pound
- salt and fresh ground pepper -
- eggplant - 1 pound
- chile garlic sauce - 2 T
- toasted sesame oil - 1 1/2 t
- rice vinegar - 1 1/2 t
- canola oil - 3 T
- grated fresh ginger - 1 T
- green onions - 6
Instructions:
Slice pork and eggplant into strips 1/2 inch thick, 2 inches long, and 3/4 inch wide. Season pork generously with salt and pepper. In a bowl, whisk together chile garlic sauce, sesame oil and vinegar until smooth, set aside.
In a wok, heat 2 T oil over high heat until very hot. Add eggplant and stir fry until slightly softened, 3 - 4 minutes. Add ginger and 4 green onions, halved lengthwise and cut into 3/4 inch pieces, fry for 1 minute. Place vegetables on a platter.
Add 1 T oil to the wok over high heat and swirl to coat. Add pork, cook without moving it for 20 seconds. Stir the pork every 15 - 20 seconds until browned, about 3 minutes. Return vegetables to the wok, add garlic chile mixture. Reduce heat to medium, stir fry for 1 - 2 minutes for flavors to blend and warm through. Place on serving plate, sprinkle 2 finely chopped green onions over top. Serve hot.
