Name: Stir-Fried Pork with Eggplant, Chile, and Runner Beans
Cook time: 35 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 1 pound pork tenderloin, thinly sliced ⅛” thick; 2 garlic cloves, finely grated; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon reduced-sodium soy sauce; 2 teaspoons light brown sugar; 4 tablespoons vegetable oil, divided; 6 ounces Fairy Tale or other miniature eggplant (about 3), quartered, or ½ small globe eggplant, cut into 2” pieces; 6 ounces runner beans or green beans, thinly sliced on a bias; 1 Fresno or other red chile, with seeds, finely chopped; 1 head of romaine or butter lettuce, torn into large pieces (about 4 cups); 1 cup cilantro leaves with tender stems; Kosher salt, freshly ground pepper; 1 lime, halved

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Christina Holmes

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Recipe notes