Hot weather and spicy foods just go together, but this speedy stovetop dish won't heat up your kitchen.
• 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
- Toss pork, garlic, fish sauce, soy sauce, and brown sugar in a medium bowl. Let sit at least 5 minutes.
- 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.
- 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.
- 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 https://www.bonappetit.com/recipe/stir-fried-pork-with-eggplant-chile-and-runner-beans