Time: 40 min.
Complexity: easily
Servings: 4

Tender pork tenderloin cooks quickly and is perfect for stir-frying. Slice it thinly and sauté with eggplant, bell pepper, and ginger in a glossy Asian sauce. Serve with steamed lo mein noodles.

Ingredients:

• 450 g pork tenderloin, trimmed and cut into 0.3 cm thick slices.
• 1/4 cup vegetable oil
• 1 tbsp cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tsp light brown sugar
• 2 tsp. rice vinegar
• 200 g dry lo mein noodles
• 2 Chinese eggplants, quartered lengthwise and sliced ​​crosswise
• 1 red bell pepper, cut into 2.5cm pieces.
• 4 tsp finely chopped fresh ginger root

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork tenderloin, eggplants, lo mein noodles, sweet pepper, ginger root, starch, hoisin sauce, rice vinegar

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Preparation:

Step 1
• Bring a large pot of water to a boil. In a medium bowl, combine the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. In a measuring cup, combine 3/4 cup water, soy sauce, hoisin, brown sugar, vinegar, 1/4 teaspoon salt, and the remaining 2 teaspoons cornstarch; set aside.
Step 2
• Add the noodles to boiling water and cook according to package directions. Drain; reserve the noodles in a colander. Meanwhile, heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant, arranging it in a single layer, and season with salt. Cook until golden brown and beginning to soften, about 3 minutes per side. Transfer to a bowl.
Step 3
• Increase the heat to high and add 1 tablespoon of vegetable oil to the pan. Add the pork, spreading it out in a single layer. Cook, undisturbed, until browned on the bottom and just slightly pink, 2 to 3 minutes (the pork will not be cooked through). Transfer to a plate.
Step 4
• Add the remaining 1 tablespoon of vegetable oil to the pan. Add the bell pepper, ginger, eggplant, and a pinch of salt. Stir-fry until the pepper begins to soften, about 2 minutes. Add the sauce mixture and bring to a boil. Return the pork to the pan and fry for about 30 seconds more.
Step 5
• Rinse the noodles with warm water to loosen them, and shake well to drain. Divide among bowls and top with the stir-fry.

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