Serves 4–6

This one is a zinger! Between the serranos and the dried pepper flakes, it really packs a punch. Luckily the lime juice helps to quench the fire, as does a cold beer or even a margarita!

Pork and Eggplant Stir-Fry

3 tablespoons vegetable oil

5–10 cloves garlic, mashed

½ pound ground pork

½ teaspoon freshly ground pepper

1 tablespoon fish sauce

1 tablespoon Yellow Bean Sauce (see recipe on page 9)

1 pound Japanese eggplant, cut into ¼-inch slices

¼ cup chicken stock

2 tablespoons (or to taste) sugar

  1. Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic and stir-fry until fragrant, about 30 seconds.
  2. Add the pork and continue to stir-fry until the pork loses its color, about 1 minute.
  3. Add the pepper, fish sauce, bean sauce, and eggplant; cook for 1 minute.
  4. Add the chicken stock. Continue to stir-fry for 2 minutes.
  5. Stir in the sugar to taste and cook until the eggplant is cooked through, about 2 more minutes.

Meat Grades

Meats are graded prime, choice, and select. For dishes that cook quickly, like stir-fries, choose prime or choice. For slow-cooked dishes, like a braise, select meat will be just fine.