Looking for a quick and flavorful dinner idea? This Pork and Eggplant Stir-Fry recipe is perfect for busy weeknights. The tender pork and savory eggplant are cooked in a delicious sauce that's both sweet and tangy. Plus, it's a great way to get your daily dose of veggies!
Ingredients:
- 1 lb. pork tenderloin, sliced thinly
- 1 large eggplant, diced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp. vegetable oil
- Salt and pepper, to taste
- 2 tbsp. cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tsp. sesame oil
- 1 tsp. grated ginger
- 1/4 cup water
Instructions:
- In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the skillet and set aside.
- Add the eggplant, red bell pepper, and onion to the same skillet. Cook until the vegetables are tender, about 8-10 minutes.
- Add the garlic and ginger to the skillet and cook for an additional minute.
- In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, and sesame oil. Pour the mixture into the skillet and bring to a boil.
- Reduce the heat to low and add the cornstarch mixture to the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
- Add the cooked pork back to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes, until the pork is heated through.
- Season with salt and pepper to taste.
Serve the Pork and Eggplant Stir-Fry hot over rice or noodles for a satisfying and delicious meal. This recipe is perfect for anyone looking for a quick and easy dinner idea that's packed with flavor and nutrition.
