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Stir-Fried Pork with Eggplant, Chile, and Runner Beans Recipe

kept bysrfrgrl68

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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