Spicy Pork Stir-Fry

1		clove garlic - chopped fine
1/4  cup		fresh ginger root - sliced into matchsticks
2		medium carrots - sliced into matchsticks
1		medium aubergine - cubed
2-1/2  lb.		Lean Pork Tenderloin - thick sliced
14  fl. oz.		Trader Joe's Light Coconut Milk
2  tablespoons		Thai Kitchen Brand Red Curry
4  tablespoons		Fish Sauce
2  teaspoons		White Sugar - Granulated
227  grams		La Choy Canned Bamboo Shoots - drained and sliced into matchsticks
2  tablespoons		Groundnut Seed Oil
1-1/2  cups		Basmati Rice-Dry

Tip: For nutritional information on all the ingredients in Spicy Pork Stir-Fry just click on each ingredient name. Then adjust the serving size for any Spicy Pork Stir-Fry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat a wok or large frying pan and add 2 tablespoons of oil. When hot, add the ginger, garlic, carrots and eggplant. Stir fry for 3 minutes and then transfer to another plate, leaving as much oil as possible behind.

Add 2 more tablespoons of oil to the wok and heat until smoking. Add the pork and stir-fry for 5-8 minutes, or until browned completely. Transfer to another plate, again leaving as much oil behind as possible.

Pour half of the coconut milk into the wok, add the red curry paste and bring to a boil. Boil for 4 minutes while stirring, or until about half of the sauce remains.

Add the fish sauce and sugar to the sauce mixture, and bring to a boil again. Add the vegetables and browned pork you set aside earlier, along with the bamboo shoots. Bring to a boil and simmer for 4 minutes.

Add the rest of the coconut milk and add salt to taste. Simmer until the added coconut milk comes up to temperature and then remove from heat. Serve over rice with lime zest as desired.