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3. While the fish is draining, remove all but 1 tablespoon of the oil from the wok. Return the wok to high heat and add the onion. Cook, stirring, until soft and lightly caramelized, about 2 minutes. Add the garlic, oregano, bay leaf, and cinnamon stick and cook until fragrant, about 10 seconds. Add the tomatoes and stock and bring to a boil. Stir in the capers, olives, and jalapeños and cook until the sauce reduces and thickens slightly, about 10 minutes. Stir in the remaining ½ teaspoon salt. Remove the bay leaf and cinnamon stick. Spoon some of the sauce over the fish, garnish with the cilantro, and serve immediately. Pass the remaining sauce at the table for guests to use to their liking.

2 servings

PORK AND EGGPLANT STIR-FRY

Fermented black bean sauce is an intensely flavorful condiment commonly used in Chinese cuisine. It forms the backbone of this dish, which also gets a nice little kick from beloved Sriracha sauce. Tip: Boston butt is a flavorful, inexpensive cut of pork that is a bit fatty and sinewy, so you’ll have to take care to trim it well. Should you prefer to use a leaner cut of pork here, substitute strips of pork loin or tenderloin and take special care not to overcook, since these cuts cook very quickly.

1½ pounds eggplant, cut into ½-inch dice (6 generous cups)

Salt

2½ pounds boneless Boston butt pork roast, trimmed and cut into ¼-inch-thick strips (see Note)

1 tablespoon premium dark soy sauce

1½ teaspoons cornstarch

2 tablespoons fermented black bean sauce with garlic

1 tablespoon rice vinegar

2 teaspoons Sriracha or other chili-garlic sauce

½ cup plus 2 tablespoons canned low-sodium chicken broth

¼ cup plus 1 tablespoon vegetable oil

¼ cup minced shallot

1 tablespoon minced garlic

1 pound baby bok choy, ends trimmed, stems thinly sliced, and leaves roughly chopped, reserved separately (about 4 generous cups)

2 tablespoons chopped fresh cilantro leaves

Toasted sesame oil, for garnish

Steamed jasmine rice, for serving

1. Place the eggplant in a large mixing bowl and sprinkle lightly with salt. Toss well to coat, then spread the eggplant in a single layer on a baking sheet. Set aside for 30 minutes to drain. In a separate mixing bowl, toss the pork, dark soy sauce, and ½ teaspoon of the cornstarch until well coated. Set aside to marinate for 30 minutes.

2. Combine the black bean sauce, vinegar, Sriracha, and ½ cup of the broth and whisk well to combine. Set the sauce aside.

3. Combine the remaining 2 tablespoons broth in another small bowl with the remaining 1 teaspoon cornstarch and whisk to mix well. Set the thickener aside.

4. When ready to cook the stir-fry, pat the eggplant dry with paper towels.

5. Heat a wok over high heat, then add ¼ cup of the vegetable oil. When the oil is hot, add the shallot and garlic and cook, stirring constantly, for 2 to 3 seconds. Add the eggplant and cook, stirring frequently, until the eggplant is almost cooked through, about 6 minutes. Add the remaining 1 tablespoon vegetable oil along with the pork and cook, stirring, for 1 to 2 minutes. Add the bok choy stems and cook until soft, about 1 minute. Add the bok choy leaves and cook until wilted, about 1 minute longer. Add the sauce and stir to coat the ingredients well. Bring to a boil and add the cornstarch thickener. Cook until the sauce begins to thicken, about 1 minute. Sprinkle with the chopped cilantro, drizzle with a bit of sesame oil, and serve with jasmine rice.

4 servings

Note: You should have just a little over 1 pound of meat after trimming and discarding fat and sinew.

JAP CHAE

Korean vermicelli noodles are the key to this dish—and though you might never guess it, these noodles are made from sweet potato starch. Once cooked, the noodles are clear, but uncooked they have an opaque, slightly gray tint. In Korea, this basic stir-fry is often served hot off the griddle by street vendors, and it’s a staple at most Korean restaurants throughout the United States. It’s meant to be part of a shared meal, but personally, I want the whole