The next time you want an easy dinner with an Asian flair you really must give this a try! This is a dynamite combination and if you're like me you'll stir fry some dried chilies or add red pepper flakes in this. I was pleasantly surprised that the peel on the tangerines becomes edible and delicious when you stir-fry them. (Had I read the commentary written with the recipe I would have known that before I made it!) This is a great way to substitute for dried tangerine peel that is a staple in the Sichuan and Fujian provinces of China. This use won't be as strong or as bitter as the dried version which I've discovered is quite difficult to find and very expensive when you do. The tangerines are refreshing and delicious and you get the health benefits from both the inner fruit and outer peel which is reported to have a ton of bio-flavonoids. Apparently it's not very difficult to dry your own tangerine peel but sometimes you just want dinner without waiting a week for the peels to dry, yes? Enjoy!
Recipe: Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce
Bon Appetit Magazine; November 2009
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.