Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

By Thom7747

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

Preparation

Step 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.