A Pound Of Pork Tenderloin Cut Into About 1 Inch Long, 1/2 Inch Strips

A Pound Of Baby Eggplant Diced Into About 3/4 Inch Cubes

1/4 Pound Of Snow Peas

1/4 Cup Of Scallions

Two Teaspoons Of Finely Chopped Fresh Ginger Root

Two Minced Garlic Cloves

1/2 Cup Of Unsalted Peanuts

Two Teaspoons Of Sriracha Hot Sauce

A Tablespoon Of Sesame Oil

Two Tablespoons Of Canola Oil

3/4 Cup Of Chicken Stock

1 1/2 Tablespoons Of Corn Starch

1 1/2 Teaspoons Of Sea Salt

A Pinch Of Ground Black Pepper

Helpful Hint: Cooking this dish goes very quickly. Cut up all of your meat and vegetables before you start preparing this stir fry.

In a coffee cup, mix together the chicken stock and the corn starch. Set this mixture aside.

Add the sesame oil and the canola oil to a 12-14 inch non-stick skillet. Put the skillet on high heat for 3 minutes. After 3 minutes, add the pork with a pinch of black pepper and 3/4 teaspoon of sea salt. Cook the pork while stirring frequently for 4 minutes until the pork is browned. Remove the pork from the pan with a slotted spoon so that the oil stays in the skillet. Put the pork on a plate and set it aside.

Into the hot skillet, add the eggplant, the ginger, the garlic, the scallions, and 3/4 teaspoon of sea salt. Cook on medium high heat for 5 minutes stirring frequently until the eggplant is slightly browned. Note: If the eggplant begins to absorb the oil in the pan, add a little more canola oil. After 5 minutes, add the snow peas and the sriracha sauce. Stir well to incorporate all of the vegetables with the hot sauce. Cook for two minutes and then add the pork with any of the juices back to the pan. Stir well to incorporate. Add the peanuts. Stir again. Add the chicken stock with the corn starch. Stir again while still cooking on medium high heat. The sauce will begin to thicken after about a minute. At that point, reduce the heat to low and simmer while stirring occasionally for 5 more minutes. Turn off the heat.

Serve with white rice.