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

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.


  • 1 pound pork tenderloin, thinly sliced ⅛” thick
  • 2 garlic cloves, finely grated
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • 4 tablespoons vegetable oil, divided
  • 6 ounces Fairy Tale or other miniature eggplant (about 3), quartered, or ½ small globe eggplant, cut into 2” pieces
  • 6 ounces runner beans or green beans, thinly sliced on a bias
  • 1 Fresno or other red chile, with seeds, finely chopped
  • 1 head of romaine or butter lettuce, torn into large pieces (about 4 cups)
  • 1 cup cilantro leaves with tender stems
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • 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.

  • DO AHEAD: Pork can be marinated 2 hours ahead. Cover and chill.

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 299 Fat (g) 17 Saturated Fat (g) 3 Cholesterol (mg) 74 Carbohydrates (g) 12 Dietary Fiber (g) 4 Total Sugars (g) 6 Protein (g) 27 Sodium (mg) 599Reviews Sectionnot into the runner beans but TOTALLY into pork, eggplant, and chilies. i'll do this with ground pork, because that's what i have. and i might add an extra chili or two -- i have dried Thai chilies, and they pack HEAT! i'll figure out something to sub for the beans. any suggestions?hollis5Vero Beach, FL02/02/19

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