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|
|Calories from Fat: 110 (32%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 348
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