night, very good. From Cook's Illustrated. I had some mauve and white striped eggplant about the size of zucchini.
I am finishing a bottle of 3 Crabs fish sauce, it has a bit of a musty taste to me, any suggestions for another brand?
Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper
This take on a classic Thai stir-fry is not for those with timid palates. Pork tenderloin is easier to slice if it is partially frozen. Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.
Serves 4 12 ounces pork tenderloin , prepared according to instructions in note
1 teaspoon fish sauce
2 1/2 tablespoons fish sauce
1 teaspoon soy sauce
2 1/2 tablespoons soy sauce
2 tablespoons low-sodium chicken broth
2 teaspoons lime juice
2 1/2 tablespoons light brown sugar
1 teaspoon cornstarch
12 medium cloves garlic , minced (about 3 1/2 tablespoons)
2 teaspoons ground black pepper
3 1/2 tablespoons peanut oil or vegetable oil
1 pound eggplant , cut into 3/4-inch cubes
1 large onion , cut into 1/4-to 3/8-inch wedges
1/2 cup fresh cilantro leaves (loosely packed), chopped very coarse
1. Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar, and cornstarch in measuring cup. Combine garlic, pepper, and 1 tablespoon oil in small bowl.
2. Heat 1 1/2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons oil and remaining pork. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with cilantro and serve.
I am finishing a bottle of 3 Crabs fish sauce, it has a bit of a musty taste to me, any suggestions for another brand?
Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper
This take on a classic Thai stir-fry is not for those with timid palates. Pork tenderloin is easier to slice if it is partially frozen. Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.
Serves 4 12 ounces pork tenderloin , prepared according to instructions in note
1 teaspoon fish sauce
2 1/2 tablespoons fish sauce
1 teaspoon soy sauce
2 1/2 tablespoons soy sauce
2 tablespoons low-sodium chicken broth
2 teaspoons lime juice
2 1/2 tablespoons light brown sugar
1 teaspoon cornstarch
12 medium cloves garlic , minced (about 3 1/2 tablespoons)
2 teaspoons ground black pepper
3 1/2 tablespoons peanut oil or vegetable oil
1 pound eggplant , cut into 3/4-inch cubes
1 large onion , cut into 1/4-to 3/8-inch wedges
1/2 cup fresh cilantro leaves (loosely packed), chopped very coarse
1. Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar, and cornstarch in measuring cup. Combine garlic, pepper, and 1 tablespoon oil in small bowl.
2. Heat 1 1/2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons oil and remaining pork. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with cilantro and serve.