Pork Tenderloin Stir-Fry With Tangerines And Chili Sauce - cooking recipe

Ingredients

1 1/4 lbs pork tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, and then cut in 1/2
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines (with peel) or 4 small clementines, cut (with peel)
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 ribbions, though bases discarded
5 green onions, thinly sliced on diagonal divided

Preparation

Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.
Add minved ginger and stir for 30 seconds.
Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
Add tangerines pieces and toss for about 30 seconds.
Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
Stir in remaining 1 TBSP of 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 pepper.
Transfer to bowl, sprinkle remaining sliced green onions and serve.