Spicy pork and kumquat stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 1/2-inch-thick boneless pork loin chops; (about 6) cut crosswise into 1/3-inch-wide strips |
| 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 |
| 1½ | tablespoon | Hot chili oil or chili sesame oil* |
| 2 | tablespoons | Minced peeled fresh ginger |
| ½ | cup | Canned chicken broth |
| 1 | teaspoon | Rice vinegar |
| 4 | servings | |
Directions
Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.
*Available at oriental markets and in oriental section of some supermarkets.
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.
Bon Appétit November 1992
Posted to KitMailbox Digest by ddmmom@... on Feb 25, 1998