Pork Stir-Fry with Tangerines

Cooking for Families

This has become one of my favorite dinners to make for my family and friends. It makes a bright and impressive presentation with colorful tangerines. It is simple to make and a very delicious stir fry to serve to your Nanny Family with rice. A tangerine’s skin is so thin that when it’s cooked, you can eat the fruit — peel and all.

You Will Need:

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

What to Do:

1. Place pork tenderloin strips in medium bowl and sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.
3. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat.
5. Add minced ginger and stir 30 seconds.
6. Add pork tenderloin strips and stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
8. Add tangerine pieces; toss 30 seconds.
10. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute.
12. 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.
14. Season to taste with salt and freshly ground black pepper.
15. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

References:

November 2009, Bon Appetit
Photo by Stephanie Felzenberg

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