pork stir-fry w/ clementines & chili sauce

What motivates to choose what we eat can be very interesting. Tonight it was anything that doesn't include chicken, shrimp, tomatoes, pasta or salad. This can be a mighty challenge if you follow the blog lately. Though all delicious, my recent half dozen recipes have all include at least two items off that list. So tonight I chose a pork stir-fry. It was great - very different than my usual. I also learned that you can cook and eat clementines with the rind on! Who knew? It's actually pretty good. Give it a try. Here's what you'll need:

• 1/2 lb boneless pork loin center cut, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
• 1 tablespoon cornstarch
• 2 tablespoons Asian sesame oil
• 1 tablespoon minced peeled fresh ginger
• 2 small unpeeled clementines (or you could use tangerines), cut (with peel) into 3/4-inch pieces
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons soy sauce
• 3 baby bok choy, chopped
• 3 green onions, sliced

Place the pork strips into a medium bowl and sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.

Heat 1 tablespoon of the sesame oil in a nonstick skillet over medium-high heat. Add the ginger abnd stir for 30 seconds. Add the pork strips and stir-fry until pork begins to brown and is almost cooked through, about 3 minutes.

Add the clementine pieces and toss for around 30 seconds. Add the sweet chili sauce and soy sauce, tossing to blend, about 1 minute until the sauce thickens a smidge. Stir in the remaining 1 tablespoon of sesame oil, bok choy, and 2/3 of the sliced green onions. Stir-fry just until bok choy is wilted, about 1 to 2 minutes. Season to taste with salt and pepper. Transfer to bowl and sprinkle with remaining sliced green onions and serve over rice.

Bon chappétit!