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

  Spices, ground

  1 tbsp or 5g

• 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 square pieces or strips. Marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce in a bowl. Toss to coat and refrigerate for at least 15 minutes.
2. Trim the ends off the eggplant. Cut each eggplant lengthwise into quarters, then crosswise into 2-inch pieces. Toss with kosher salt and set aside to drain excess water.
3. Mix the remaining tablespoon of cornstarch, sriracha, ginger, remaining 2 tablespoons soy sauce, honey, apple cider vinegar, and sesame oil to prepare the sauce. Stir until the honey is dissolved and set aside.
4. Heat a wok or large skillet over high heat and add the vegetable oil. Stir fry the minced garlic quickly, then add the pork in batches, stir frying until browned. Avoid overcrowding the pan.
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. If too thick, add chicken broth or water to thin.

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