Posts Tagged ‘Chinese five-spice’

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

November 29, 2009

As you may know, I generally don’t make Asian food since it tends to be common restaurant food for my husband and I. But lately, I have realized that you can make some pretty great Asian food at home – not the same ambiance as our favorite little Thai restaurant, but great for a unique weeknight meal.

This recipe is from my favorite, Bon Appetit. There is something about the citrus and spicy chili sauce that gives it the perfect spicy-sweet combination. Make sure to get the red sweet chili sauce (often in your International food aisle) not the chili-garlic sauce that is a brown color. I almost made the mistake of thinking “it is about the same thing, right?” since I had chili-garlic on hand. But, when I ended up buying the sweet chili sauce and tasted it – wow, totally different sauce! Not saying it wouldn’t be potentially good with the chili-garlic, but it is out of this world with the sweet garlic!

4 Servings

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
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
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 ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

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 nonstick 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, about 1 minute. Stir in remaining 1 tablespoon 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 black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.


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