Indian summer signals the finale of deeply purple eggplants at the market. Toss cubes with tender pieces of pork in a fiery chile sauce. The eggplant flesh emerges from the wok seared on the outside but silken at heart.
Spicy Pork & Eggplant Stir-Fry
1 pork tenderloin, about 1 lb (500 g), silverskin removed
Salt and freshly ground pepper
1 eggplant, about 1 lb (500 g)
2 Tbs. chile-garlic sauce, such as Sriracha
1 1⁄2 tsp. toasted sesame oil
1 1⁄2 tsp. rice vinegar
3 Tbs. peanut or canola oil
1 Tbs. peeled and grated fresh ginger
6 green onions, white and tender green parts, 4 halved lengthwise and cut into 3⁄4-inch (2-cm) pieces, 2 finely chopped
Put the pork in the freezer for 20 minutes to firm it up for slicing. Cut into strips about 1⁄2 inch (12 mm) thick, 2 inches (5 cm) long, and 3⁄4 inch (2 cm) wide. Season generously with salt and pepper. Cut the eggplant into strips of the same size.
In a small bowl, whisk together the chile-garlic sauce, sesame oil, and vinegar until smooth. Set aside.
In a wok or large frying pan, heat 2 Tbsp of the peanut oil over high heat until very hot. Add the eggplant and stir-fry until slightly softened, 3–4 minutes. Add the ginger and the green onion pieces and stir-fry for 1 minute. Transfer the vegetables to a platter.
Add the remaining 1 Tbsp peanut oil to the pan over high heat and swirl to coat. Add the pork, distributing it evenly, and cook without moving it for about 20 seconds. With a metal spatula, toss and stir the pork every 15–20 seconds until browned, about 3 minutes. Return the vegetables to the pan and add the chile-garlic mixture. Reduce the heat to medium and stir-fry for 1–2 minutes to blend the flavors and warm through. Scatter with the chopped green onions and serve. Serves 4.
Find more simple one-dish dinners in our cookbook One Pot of the Day by Kate McMillan.