Eggplant and Pork Stir Fry

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Cornstarch

  3 tbsp or 23g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Garlic

  Raw

  3 cloves, minced or 9g

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Bamboo shoots

  Canned, drained solids

  1 cup or 131g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Ginger root

  Raw

  1 tbsp or 6g

• Honey

  1 tbsp or 21g

• Vinegar

  Cider

  1 tbsp or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sauce, hot chile, sriracha

  9 tsp or 45g

Directions

1. Cut the pork loin into 1-inch pieces. Marinate with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Refrigerate for at least 15 minutes.
2. Trim and cut the eggplant into quarters lengthwise, then into 2-inch pieces. Toss with salt and set aside to drain.
3. Combine the remaining cornstarch, sriracha, ginger, remaining soy sauce, honey, vinegar, and sesame oil to make the sauce. Stir until the honey is dissolved.
4. Heat a wok or large skillet over high heat and add the vegetable oil. Stir fry the garlic quickly, then add the pork in batches, cooking until browned.
5. Squeeze excess water from the eggplant and add to the pork. Stir fry until seared, about 3 minutes.
6. Add the scallions and bamboo shoots. Pour in the sauce mixture and stir fry for a minute until fragrant and the sauce thickens. Add chicken broth or water if needed.