Pork, Eggplant & Tomato

This no-fuss wok stir-fry brings together soy-marinated pork with soft eggplant and juicy tomatoes. The quick soy marinade seasons the meat fast, and getting the oil to smoking point before the pork hits the wok is what gives you that proper sear and browning.

Eggplant soaks up flavor like a sponge, so it benefits from the covered cooking step. Those 15 minutes of steaming let the tomatoes break down into a saucy base while the eggplant turns silky. A touch of sugar rounds out the acidity from the tomatoes and balances the soy.

Keep your ingredients prepped and within arm’s reach before you fire up the wok. Once it’s hot, things move fast.

Pro Tips

• Get the wok screaming hot before adding oil. A properly heated wok prevents sticking and gives the pork a real sear instead of a sad steam
• Cut eggplant into uniform pieces so everything cooks at the same rate
• If your eggplant is large and seedy, salt the slices for 10 minutes beforehand and pat dry to pull out bitterness
• Use tamari in place of soy sauce to make this gluten-free

Variations

• Ground pork version: Swap shredded pork for ground pork. It browns faster and mixes into the vegetables more evenly
• Add heat: Toss in sliced fresh chilies or a drizzle of chili oil when you add the eggplant
• Thai twist: Add fish sauce and fresh basil in the last minute of cooking