This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.
- 1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
- 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
- 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.