Pork and Tangerine Stir-Fry

>> Monday, December 2, 2013

Pork and Tangerine Stir-Fry

I don't know why pork tastes so good in fruit-based sauces and dishes, but it certainly does. Ripe tangerines or those clementine "cuties", along with aromatic Chinese five-spice powder, make a luscious Christmas-tinged meal.


1 lb pork tenderloin, but into 1-inch cubes
1 tsp canola or grapeseed oil
1/3 cup red bell pepper, cut into thin strips
1 tbsp fresh grated ginger
 3 tangerines or clementines, peeled and pulled into sections
1 tsp cornstarch whisked into 1 tsp warm water
2 tbsp Asian sesame oil, divided
1/4 cup Asian sweet chili sauce (we like Mae Ploy brand)
2 tbsp soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, hard bases removed, and cut into 1" diagonal strips
5 green onions, thinly sliced on a diagonal, divided
White or brown rice for serving


Heat the oil  in a wok or large non-stick skillet over medium-high heat. Toss in the pork and stir-fry until browned on all sides, 3-5 minutes. Remove the meat.

Add the pepper, ginger, and clementines to the wok and stir-fry until slightly tender, about 3-5 minutes. Return the meat to the pan. Stir together the cornstarch, sesame oil, chili sauce, soy, and five-spice powder and pour into the pan. Add the bok choy and half the green onions and toss and cook until the bok choy is slightly wilted. Transfer to a serving dish, sprinkle with the rest of the green onions, and serve with rice on the side.

Serves 4-6.


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