Ingredients
1
pound 1/2-inch-thick boneless pork loin chops (about 6) cut
crosswise into 1/3-inch-wide strips
2
tsp Chinese five spice powder*
5
ounces kumquats, quartered lengthwise, seeded
1
1/2 tbsp hot chili oil or chili sesame oil*
2
tbsp minced peeled fresh ginger
1/2
cup canned chicken broth
*Available at oriental markets and in oriental section of some supermarkets.
Directions
1.
Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
2.
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.
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