Crispy Pork Stir-Fry with Eggplant – Recipe! Image 1
Food, Main Courses

Crispy Pork Stir-Fry with Eggplant – Recipe!

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Chicken, shrimp or pork are a nice base in any stir-fry, but it’s the sauce you create that really makes a difference.   Dark Soy Sauce, as I mentioned in a previous post this week, is my new found favorite ingredient because of it’s rich color and taste.  It’s also less salty than traditional soy sauce, and gives a pop of deep umami flavor that enhances the other ingredients without overpowering them.

Chinese food is one of those things people think makes the best take-out, I disagree.  You can easily make a delicious stir-fry right in your own home with just a few pantry ingredients, and have all the control of what’s actually in it.  Too saucy or salty food does not appeal to most of us, and if you create your very own Chinese food, you can pad it with additional vegetables of any kind.

In this crispy stir-fry, pork tenderloin is my protein of choice because it’s easy to slice up quickly and has just the right texture to crisp up nicely in a pan.  Eggplant, along with a bell pepper, adds another note that compliments the pork, especially when kissed by the sauce.  The entire meal is minutes from your table and your family will definitely be pleased with this weeknight dinner.

Crispy Pork Stir-Fry with Eggplant – Recipe! Image 2


1 pound pork tenderloin, sliced into thin strips

1/4 cup cornstarch

1 eggplant, diced

1 green bell pepper, diced

2 teaspoons fresh ginger, minced

1 clove garlic, minced

3 tablespoons dark soy sauce, or regular soy sauce

2 teaspoons rice vinegar

2 tablespoons brown sugar

2 green onions or scallions, sliced

salt & pepper

vegetable oil

(Serves 4)

Crispy Pork Stir-Fry with Eggplant – Recipe! Image 3

Crispy Pork Stir-Fry with Eggplant – Recipe! Image 4

To Prepare:

  1. In a large bowl, add pork and cornstarch.  Toss pork with fingers until coated.  Sprinkle pork with salt and pepper, set aside.
  2. In a wok or large skillet over medium-high heat, add 1 tablespoon oil.  After 2 minutes, add pork in batches and cook until crispy edges and lightly brown.  Remove from wok and place in a bowl, set aside.
  3. Add another tablespoon of oil to pan.  Add eggplant and bell pepper, cook for 5 minutes, until softened.  Add garlic and ginger and continue cooking for 2 minutes.  Create a well in the center of pan, add soy sauce, vinegar, brown sugar and 1/3 cup of hot water, stir.  Cook sauce for 1 minute and toss with vegetables.
  4. Add pork back into pan and toss to coat.  Sprinkle scallions over top and spoon over rice in bowls.  Enjoy!





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