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
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.