Yield: 4 servings
Feel free to use whatever vegetables you have on hand. Snow peas, broccoli, bok choy, and green bell pepper would be good, just to name a few. I serve it over brown rice, but it’s also good on its own.
- 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
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced peeled fresh ginger
- 4 small oranges, tangerines or clementines, peeled, chopped in half and sliced
- 1/4 cup Asian sweet chili sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon Chinese five-spice powder
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced on diagonal
- 5 green onions, thinly sliced on diagonal
- sriracha chili sauce to taste
- 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 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 and scraping up any brown bits from the bottom of the pan, about 1 minute.
- Add chopped vegetables to the skillet. Continue to simmer and stir until pork is cooked and vegetables are tender crisp, about 3 – 5 minutes.
- Season to taste with salt, pepper and chili sauce (for heat). Serve over brown rice.
Adapted from epicurious.com