Spicy Pork Stir-Fry with Coconut Scallion Rice

Total Time:
30 min
20 min
10 min

4 servings

  • 1 teaspoon cornstarch
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 12 ounces lean pork loin, cut into thin strips
  • 3 tablespoons plus 1 teaspoon black bean chili sauce
  • 1/2 cup chicken stock
  • 1 teaspoon sugar
  • 3 tablespoons peanut oil/palm kernel oil
  • 2 Japanese eggplant, cut in 1/2 and sliced diagonally into 1/2-inch sections
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 red jalapenos, thinly sliced
  • 2 green jalapenos, thinly sliced
  • Coconut Scallion Rice, recipe follows, for serving
  • Coconut Scallion Rice:
  • 2 cups jasmine rice
  • 1 1/2 cups coconut milk
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 to 4 bunches scallions, sliced thinly on a bias
  • Stir together the cornstarch and soy sauce and pour over the pork strips. Stir to combine and set aside.

  • Stir together the black bean chili sauce, chicken stock and sugar. Set aside until ready to use.

  • Preheat the wok over medium-high to high heat and add 2 tablespoons of the oil. Swirl quickly to coat the sides of the pan with the oil. Add the eggplant and cook until tender, stirring frequently, 3 to 4 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Add the remaining tablespoon of oil and swirl again to coat all sides. Cook the onions, stirring, until slightly tender, 1 to 2 minutes. Add the bell peppers and cook until tender, 1 to 2 minutes. Add the garlic and cook for 5 to 10 seconds. Add the red and green jalapenos and cook for 30 seconds. Return the eggplant to the wok and add the pork. Cook, stirring, until pork is no longer pink, 2 to 3 minutes. Add the black bean mixture and bring to a boil. Cook, stirring, until everything is well coated with the sauce and heated through. Serve hot with the Coconut Scallion Rice.

Coconut Scallion Rice:
  • In a medium saucepan combine the jasmine rice with the coconut milk, chicken stock, salt and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat and let sit, undisturbed for 5 minutes. Add the scallions and fluff the rice with a fork. Serve immediately.

  • Yield: 6 cups

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