Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce

Chef #876619's Note:

I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren't in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn't take long at all, and was very yummy...

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 ¼ lbs pork tenderloins , 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)
• ¼ cup asian sweet chili sauce
• 2 tablespoons soy sauce
• ¼ 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

Directions:

1. Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
2. Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.
3. Add minved ginger and stir for 30 seconds.
4. Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
5. Add tangerines pieces and toss for about 30 seconds.
6. Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
7. 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.
8. Season to taste with salt and freshly ground pepper.
9. Transfer to bowl, sprinkle remaining sliced green onions and serve.