Spicy Pork Stir-Fry with Sesame and Mandarins

Name: Spicy Pork Stir-Fry with Sesame and Mandarins - Doriana N.
Ingredients: 400 grams of pork tenderloin; sliced into strips 2 tablespoons of sesame oil 200 ml of sweet and spicy Thai sauce 2 tablespoons of soy sauce 2 tablespoons of fresh ginger; grated 1/2 teaspoon of cinnamon a pinch of cloves pepper 2 orange bell peppers; sliced 2 bok choy; chopped sesame seeds 2 mandarins; peeled and segmented green onions cooked rice; for serving

Meat - Spicy Pork Stir-Fry with Sesame and Mandarins by Doriana N. - Recipia

When I'm craving something quick and different, I often turn to this spicy pork stir-fry with sesame and mandarins. I love that it doesn't take much time, the ingredients are easy to find, and the final taste has a good balance of salty, sweet, tangy, and spicy. Most of the time, I make it in the evening when I don't want to spend too long in the kitchen. Quick Info Total time: about 30 minutes Servings: 3-4 Difficulty: medium Recipe type: main course, quick dinner Ingredients 400 g pork tenderloin, sliced 2 tablespoons sesame oil 200 ml sweet and spicy Thai sauce 2 tablespoons soy sauce 2 tablespoons fresh ginger, grated 1/2 teaspoon cinnamon a pinch of cloves pepper to taste 2 orange bell peppers, sliced 2 bok choy, chopped sesame seeds for sprinkling 2 mandarins, peeled and segmented green onion, sliced cooked rice, for serving Preparation method 1. Heat the sesame oil in a large pan over high heat. I wait for the oil to get hot before adding the meat, so it browns and doesn’t boil. 2. Place the pork slices in a single layer and let them brown slightly on one side, then turn them on all sides until they are brown. The meat doesn’t need to be fully cooked, just browned. Remove everything to a plate. 3. If the pan seems dry, add a little more sesame oil. Add the sliced bell peppers and sauté for 2-3 minutes until they soften a bit but remain colorful. 4. Return the meat over the peppers. Add the grated ginger and let everything cook for another 30 seconds, stirring, to release the ginger's aroma. 5. Pour in the sweet and spicy Thai sauce and soy sauce, sprinkle in the cinnamon, cloves, and pepper. Let it boil over high heat, stirring frequently, until the sauce thickens and reduces slightly. 6. Add the chopped bok choy and continue cooking for another 1-2 minutes until the leaves soften and everything is well mixed. 7. Once I take the pan off the heat, I add the mandarin slices and gently mix so they don’t break apart. 8. Serve immediately, with rice mixed with a bit of sesame oil, sprinkled with sesame seeds and green onion slices. Why I make the recipe often It helps me when I want something quick, with familiar ingredients but also with a more unusual taste. It doesn’t require much planning, adapts easily with what I have in the fridge, and I don’t have to wash many dishes at the end. It tastes good even when slightly cooled, but I like it best fresh. Tips and variations Tips 1. If the pan isn’t wide enough, the meat won’t brown but will boil. It’s better to cook in two batches if needed. 2. Bok choy cooks quickly, don’t leave it on the heat too long or it will become soft and watery. 3. The mandarins should be added at the end so they don’t break apart and retain their juiciness. Substitutions - You can use chicken breast instead of pork tenderloin if that’s what you have on hand. The cooking is similar. - Bok choy can be replaced with young spinach or pak choi if you can’t find the classic version. - The sweet and spicy Thai sauce can be swapped for any similar sauce (sweet chili), adjusting to taste. Variations - For an extra kick, you can add a chopped chili pepper along with the ginger. - Sometimes I also add other colorful vegetables (carrots, red onion), but I don’t overdo it so as not to dilute the sauce. Serving ideas - It goes best with plain rice, but I’ve also tried it with boiled rice noodles. - For a packed lunch, everything can be put together in a container, with sesame seeds and green onion added at the end. Frequently asked questions 1. What type of sweet and spicy Thai sauce do I use? I’ve tried several, but I usually choose one with a bit of garlic and chili. I look for one that isn’t too liquid so it binds the final sauce. 2. Can I use fattier pork? You can, but I recommend pork tenderloin for a more tender texture. If you use shoulder, it might come out a bit juicier, but it needs an extra 1-2 minutes of frying. 3. Can mandarins be replaced with orange? I’ve tried it with orange, but it’s not the same result. The mandarin segments break apart more nicely and are more sweet-tart, which works better here. 4. Can I prepare everything in advance? The meat and vegetables can be chopped and stored in the fridge, but I make the sauce fresh while cooking. I only peel the mandarins right before serving. 5. What type of rice works best? I like it with long-grain rice, boiled plain. If you have it on hand, basmati is a good choice because it’s less sticky. Nutritional values Estimated for one serving (without rice): Calories: approximately 270 kcal Protein: 25 g Fat: 9 g Carbohydrates: 21 g Values are approximate and vary depending on the sauces used and the amount of sesame oil used for frying. Storage and reheating The dish can be stored in the fridge for up to 2 days in a closed container. When reheating, some of the crisp texture of the vegetables may be lost, and the mandarins become softer, but the taste remains good. It’s best eaten immediately after preparation. If reheating, use a hot pan and stir briefly without adding much extra liquid.

Spicy Pork Stir-Fry with Sesame and Mandarins

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