Spicy Pork and Kumquat Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We have a kumquat tree so I'm always looking for ways to creatively use our crop. Will be making this for dinner tonight, so I can't say whether or not it's a keeper, but wanted to post anyway. Bon Appétit | November 1992 Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions. Ingredients:
1 lb boneless pork chop, cut crosswise into 1/3-inch-wide strips (about 6) |
2 tablespoons hoisin sauce |
1 tablespoon oyster sauce |
1 tablespoon cornstarch |
2 teaspoons chinese five spice powder |
5 ounces kumquats, quartered lengthwise, seeded |
1 tablespoon sugar |
1 1/2 tablespoons hot chili oil |
2 tablespoons minced ginger |
1/2 cup canned chicken broth |
1 teaspoon rice vinegar |
Directions:
1. Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
2. Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.
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