Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper | America's Test Kitchen

Ingredients

• 12 ounces pork tenderloin, prepared according to instructions in note
• 1 teaspoon plus 2 1/2 tablespoons fish sauce
• 1 teaspoon plus 2 1/2 tablespoons soy sauce
• 2 tablespoons canned low-sodium chicken broth
• 2 teaspoons juice from 1 lime
• 2 1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 12 garlic cloves, minced (about 3 1/2 tablespoons)
• 2 teaspoons ground black pepper
• 3 1/2 tablespoons peanut or vegetable oil
• 1 pound eggplant, cut into 3/4-inch cubes
• 1 large onion, cut into 1/4- to 3/8-inch wedges
• 1/2 cup loosely packed fresh cilantro leaves, chopped very coarse