Ingredients

• 1 1/4 lbs pork tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, and then cut in 1/2
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 tablespoon minced peeled fresh ginger
• 4 small unpeeled tangerines (with peel) or 4 small clementines, cut (with peel)
• 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 ribbions, though bases discarded
• 5 green onions, thinly sliced on diagonal divided

Instructions

1. Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.

2. Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.

3. Add minved ginger and stir for 30 seconds.

4. Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.

5. Add tangerines pieces and toss for about 30 seconds.

6. Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.

7. Stir in remaining 1 TBSP of Sesame Oil, bok choy, and half of sliced green onions. Stir-Fry just until bok choy is wilted, 1 to 2 minutes.

8. Season to taste with salt and freshly ground pepper.

9. Transfer to bowl, sprinkle remaining sliced green onions and serve.