Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper
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Appears in Cook's Illustrated January/February 2003, America's Test Kitchen TV
We wanted to make a pork and vegetable stir-fry that had tender, flavorful pork; perfectly cooked vegetables; and complex flavors.
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WHY THIS RECIPE WORKS
When developing a stir-fried pork and vegetables recipe, we found that marinating the pork tenderloin in a simple soy–fish sauce mixture and cooking it quickly (about 2 minutes) in batches over high heat kept the meat tender and beautifully...