Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper Serves 4 as a main dish with rice

This classic Thai stir-fry is not for those with timid palates.

12 ounces chicken tenders, prepared according to the illustrations below
1 teaspoon plus 2 ½ tablespoons fish sauce
1 teaspoon plus 2 ½ tablespoons soy sauce
2 tablespoons low-sodium chicken broth
2 teaspoons juice from 1 lime
2 ½ tablespoons light brown sugar
1 teaspoon cornstarch
12 cloves garlic, minced or pressed through a garlic press (about 3 ½ tablespoons)
2 teaspoons ground black pepper
3 ½ tablespoons peanut or vegetable oil
1 pound eggplant, cut into ¾-inch cubes
1 large onion, cut into ¼- to 3/8-inch wedges
½ cup fresh cilantro leaves, chopped coarse

1. Combine chicken, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in a small bowl. Whisk remaining 2 ½ tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar, and cornstarch in a measuring cup. Combine the garlic, pepper, and 1 tablespoon oil in a small bowl.

2. Heat 1 ½ teaspoons oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet and cook, stirring occasionally and breaking up clumps, until well browned, about 2 minutes. Transfer the chicken to a medium bowl. Repeat with an additional 1 ½ teaspoons oil and the remaining chicken. Add 1 tablespoon oil to the now-empty skillet; add the eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to the bowl with the chicken. Add the remaining 1 ½ teaspoons oil to the skillet; add the onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear the center of the skillet, add the garlic/pepper mixture to the clearing; cook, mashing the mixture with a spoon, until fragrant and beginning to brown, about 1 ½ minutes, then stir the mixture into the onions. Add the chicken and eggplant; toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter; sprinkle with the cilantro and serve.