- 1/4 cup chicken stock or low-sodium broth
- 2 tablespoons oyster sauce
- 1 tablespoon Asian fish sauce
- 3 tablespoons vegetable oil
- 3 Thai chiles or 2 jalapeños, minced
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
- 1 pound Asian eggplants, cut into 1-inch dice
- 1 cup coarsely chopped basil
- 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
- Lime wedges, for serving
- Heat a large wok or skillet over moderately high heat for 5 minutes. In a small bowl, mix the stock with the oyster and fish sauces. Add the oil to the wok and swirl to coat. Add the chiles, garlic and ginger and cook for 30 seconds. Add the pork and stir-fry for 3 minutes. Add the eggplant and stir-fry until tender, about 5 minutes. Stir in the sauce mixture. Remove from the heat and stir in the basil and lime leaf. Transfer to plates and serve with lime wedges.
White rice or rice noodles.
A light-bodied, fruity red with low tannins like Pinot Noir.