Ingredients

• Ingredients
  1. 1/4 cup chicken stock or low-sodium broth
  2. 2 tablespoons oyster sauce
  3. 1 tablespoon Asian fish sauce
  4. 3 tablespoons vegetable oil
  5. 3 Thai chiles or 2 jalapeños, minced
  6. 2 large garlic cloves, minced
  7. 1 tablespoon minced fresh ginger
  8. 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
  9. 1 pound Asian eggplants, cut into 1-inch dice
  10. 1 cup coarsely chopped basil
  11. 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
  12. Lime wedges, for serving

Directions

1. 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.

Serve With

White rice or rice noodles.