Best Spicy Pork And Kumquat Stir Fry Recipes

SPICY PORK AND KUMQUAT STIR-FRY

Spicy Pork and Kumquat Stir-Fry image

Categories Fruit Ginger Pork Stir-Fry Quick & Easy Kumquat Bon Appétit

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound 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
1 1/2 tablespoons hot chili oil or chili sesame oil*
2 tablespoons minced peeled fresh ginger
1/2 cup canned chicken broth
1 teaspoon rice vinegar
*Available at oriental markets and in oriental section of some supermarkets.

Steps:

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.

SPICY PORK AND KUMQUAT STIR-FRY

Spicy Pork and Kumquat Stir-Fry image

We have a kumquat tree so I'm always looking for ways to creatively use our crop. Will be making this for dinner tonight, so I can't say whether or not it's a keeper, but wanted to post anyway. Bon Appétit | November 1992 Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.

Provided by RachelT

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless pork chop, cut crosswise into 1/3-inch-wide strips (about 6)
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
1 1/2 tablespoons hot chili oil
2 tablespoons minced ginger
1/2 cup canned chicken broth
1 teaspoon rice vinegar

Steps:

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.

Nutrition Facts : Calories 253, Fat 8.8, SaturatedFat 3, Cholesterol 76.5, Sodium 506.4, Carbohydrate 15.4, Fiber 2.6, Sugar 8.8, Protein 26.9

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