Pork Tenderloin And Eggplant Stir Fry Food

PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE

Steps:

• For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
• For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
• Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
• Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
• Serve the teriyaki stir-fry with rice and garnishes of choice.

GINGER PORK AND EGGPLANT STIR-FRY

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

PORK AND EGGPLANT (AUBERGINE) STIR-FRY

Steps:

• Cut pork lengthwise in half, then across into very thin pieces.
• Toss with 1 tablespoon of the soy sauce and set aside.
• Combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
• Heat the oil in a large, nonstick skillet over medium-high.
• Add the pork and cook, stirring, about 2 minutes, or until it just loses its pink color.
• Transfer to a plate.
• Add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
• Transfer to the plate with the pork.
• Add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
• Mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
• Add the pork and eggplant, and cook until the sauce is thick and glossy and the pork and eggplant are cooked through.
• Stir in the scallions and cilantro and serve immediately.
• Makes 4 servings.

PORK TENDERLOIN AND EGGPLANT STIR FRY

Steps:

• In a small bowl mix cornstarch, soy sauce, and brown sugar together and set aside. Cut meat to your desired slices.
• In a frying pan or wok, add oil, and begin to fry meat. While meat is browning cut up eggplant into squares and get garlic and onions ready. Once meat is brown take out and put into a dish. Add a little oil to pan and add eggplant; cook until just slightly tender. When done, put in dish with meat. Add oil once more to pan and add onions and garlic to saute.
• When that is done combine eggplant and meat to onion mixture and mix. Add your soy mixture and stir. Turn heat up until bubbly, then turn down to low and let simmer. Just before it is ready add you cilantro. Serve over rice!

BRAISED EGGPLANT, PORK AND MUSHROOMS

Steps:

• Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
• Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.