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Stir-Fried Pork with Eggplant, Chile, and Runner Beans

Hot weather and spicy foods just go together, but this speedy stovetop dish won't heat up your kitchen.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4


    •    1 lime, halved
    •    1 tbsp fish sauce
    •    2 tsps light brown sugar
    •    2 garlic cloves, finely grated
    •    4 tbsps vegetable oil, divided
    •    kosher salt, freshly ground pepper
    •    1 tbsp reduced-sodium soy sauce
    •    1 cup cilantro leaves with tender stems
    •    1 pound pork tenderloin, thin sliced 1/8" thick
    •    1 Fresno or other red chile, with seeds, finely chopped
    •    6 ounces runner beans or green beans, thinly sliced on a bias
    •    1 head of romaine or butter lettuce, torn into large pieces (about 4 cups)
    •    6 ounces Fairy Tale or other miniature eggplant (about 3), quartered, or ½ small globe eggplant, cut into 2” pieces


  1. Toss pork, garlic, fish sauce, soy sauce, and brown sugar in a medium bowl. Let sit at least 5 minutes.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of pork and cook, tossing occasionally, until pork is browned and cooked through, about 4 minutes; transfer to a plate. Repeat with 1 Tbsp. oil and remaining pork.
  3. Add 1 Tbsp. oil, eggplant, beans, and 1 Tbsp. water to same skillet, scraping up any browned bits. Cook, tossing often, until beans and eggplants are tender, 8–10 minutes.
  4. Add chile and reserved pork to skillet and cook, tossing often, until flavors meld, about 2 minutes. Toss romaine lettuce and cilantro on a large platter with remaining 1 Tbsp. oil; season with salt and pepper. Spoon pork and vegetables over, tossing gently. Squeeze lime over.

This great family recipe is thanks to bon appetit Recipes at


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