Prep 10 mins
Cook 30 mins
We have a kumquat tree so I'm always looking for ways to creatively use our crop. Will be making this for dinner tonight, so I can't say whether or not it's a keeper, but wanted to post anyway. Bon Appétit | November 1992 Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.
- 1 lb boneless pork chop, cut crosswise into 1/3-inch-wide strips (about 6)
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoons Chinese five spice powder
- 5 ounces kumquats, quartered lengthwise, seeded
- 1 tablespoon sugar
- 1 1⁄2 tablespoons hot chili oil
- 2 tablespoons minced ginger
- 1⁄2 cup canned chicken broth
- 1 teaspoon rice vinegar
- Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
- Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.
This is delicious! I too have a kumquat tree and was looking for recipes. I made it without the oyster sauce and added fish sauce instead and stir fry vegetables. I served it over rice. I'm going to try it with chicken and tofu. Great recipe, thanks!
Excellent! A little bit spicy, exactly the way we like it! I had received some Kumquats from a friend and this recipe was very unique in their usage. I added some stir-fried vegetables and brown Basmati rice to the meal, everyone liked it! Thank you for posting this recipe!