Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A tangerine's skin is so thin that when it's cooked, you can eat the fruit—peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the As ian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets. Ingredients:
1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips |
1 tablespoon cornstarch |
2 tablespoons asian sesame oil, divided |
1 tablespoon minced peeled fresh ginger |
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces |
1/4 cup asian sweet chili sauce |
2 tablespoons soy sauce |
1/4 teaspoon chinese five-spice powder |
6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded |
5 green onions, thinly sliced on diagonal, divided |
Directions:
1. Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.
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