Vary as desired
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.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 348 | ||
Calories from Fat: 110 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 92.1mg | 28 % | |
Sodium 311.7mg | 11 % | |
Potassium 1392.5mg | 37 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.8g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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