Kumquats Spicy Oriental Stir Fry Recipes

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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

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

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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