Tender Asian Pork With Spicy Tangerine Sauce
June 7, 2012 · Print This Article
1 (1-1/4 lb.) pork tenderloin, cut in 1/2-inch thick rounds, then each round into thirds
1 Tbsp cornstarch
1 Tbsp high heat cooking oil
1 Tbsp minced fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 1/2 inch wedges
1/4 cup Asian sweet chili sauce
2 Tbsp soy sauce
6 baby bok choy, cleaned and cut into 1-inch thick strips
1 Tbsp sesame oil
6 green onions, thinly sliced in strips, divided
Place pork tenderloin pieces in a medium bowl, sprinkle with salt and black pepper. Sprinkle in cornstarch, tossing to coat pork.
Heat oil over medium-high heat in a large skillet or wok.
Add minced ginger and stir for 30 seconds.
Add pork tenderloin strips and stir-fry about 3 minutes until pork begins to brown and is almost cooked through.
Add tangerine pieces and toss for 30 seconds, then add sweet chili sauce, soy sauce and cook 1 minute until it thickens slightly, tossing to blend.
Stir in bok choy, sesame oil, and half of the sliced green onions. Stir-fry until bok choy just begins to wilt, about 1 to 2 minutes.
Season to taste with salt and black pepper.
Transfer to a bowl and sprinkle with remaining green onions and serve immediately.
Makes four servings.