Here's a simple stir-fry that has been languishing in my recipe files since 2009. I don't know why I haven't tried it before, but it's super easy, tasty, and pretty much a complete meal. I do want to comment on the pan I cooked it in.
The brand is bialetti aeternum, and the 12-inch sauté runs around $45 at Amazon. Susan, a house guest a couple of years ago gave it to me, and I have been enjoying it since. It's extremely light, but its real virtues are that it heats evenly, gives an incredible sear, and cleans up amazingly easily. Plus it's a cool color.
Pork Tenderloin Stir-fry with Clementines and Baby Bok Choy
1 1/4 pound pork tenderloin, trimmed, cut crosswise into 1/2-inch thick rounds, then cut into 1/2-inch wide strips
salt
freshly ground pepper
1 Tablespoon cornstarch
2 Tablespoons dark 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 cut 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 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 minutes.
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 pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.
Serves 4.
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