30 Minute Sweet Asian Chili Pork, Ginger and Tangerine Stir Fry
Forget going out to eat or ordering takeout every time you crave Asian food. Try making 30 Minute Sweet Asian Chili Pork, Ginger and Tangerine Stir Fry at home. This recipe makes 4 servings with 542 calories, 38g of protein, and 17g of fat each. For $8.66 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. 2835 people found this recipe to be flavorful and satisfying. Head to the store and pick up pork tenderloin, ground cloves, green onions, and a few other things to make it today. It works well as an expensive main course for The Super Bowl. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is tremendous. Users who liked this recipe also liked 20 Minute Sweet & Spicy Pork Ramen Stir Fry, Sweet Chili Pineapple Pork Stir Fry, and 30-Minute Garlic Ginger Chicken Stir Fry.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
2 bunches bok choy, chopped
1/2 teaspoon cinnamon
2 tablespoons fresh ginger, minced or grated (use more ginger if you would like!)
scallions or green onions, thinly sliced, for garnish
1/4 teaspoon ground cloves
1 cup uncooked jasmine rice
1/4 teaspoon pepper
1 (1 to 1 1/2 pounds) pork tenderloin, sliced thin
2 red bell peppers, sliced thin
2 tablespoons sesame oil
toasted sesame seeds, for garnish
1/4 cup soy sauce
2 tangerines peeled and in wedges
1 1/4 cups (about a 12 ounce jar) sweet thai chile sauce
2 cups water
Equipment:
frying pan
stove
pot
Cooking instruction summary:
To make the toasted sesame seeds and rice. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove (covered) for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds. Note that rice can cook differently for everyone, this is just what works for me.While the rice cooks make the stir fry. Heat a very large skillet over high heat and add the sesame oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelization on it. Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges. Remove the pork from skillet and set aside.If needed add another tablespoon of sesame oil to the skillet and throw in the red peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Add the pork back to the skillet along with the ginger and stir fry 30 seconds. Add the sweet thai chile sauce, soy sauce, ground cloves, cinnamon and pepper. Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely. When the sauce is to your liking add the bok choy and toss well, cooking for another minute. Remove from the heat and stir in the tangerines.Serve the stir fry over the rice and garnish with green onions and toasted sesame seeds.
Step by step:
1. To make the toasted sesame seeds and rice.
2. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes.
3. Remove the seeds when they darken and become fragrant.
4. Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove (covered) for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds. Note that rice can cook differently for everyone, this is just what works for me.While the rice cooks make the stir fry.
5. Heat a very large skillet over high heat and add the sesame oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelization on it. Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges.
6. Remove the pork from skillet and set aside.If needed add another tablespoon of sesame oil to the skillet and throw in the red peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften.
7. Add the pork back to the skillet along with the ginger and stir fry 30 seconds.
8. Add the sweet thai chile sauce, soy sauce, ground cloves, cinnamon and pepper. Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely. When the sauce is to your liking add the bok choy and toss well, cooking for another minute.
9. Remove from the heat and stir in the tangerines.
10. Serve the stir fry over the rice and garnish with green onions and toasted sesame seeds.
Nutrition Information:
covered percent of daily need
