- 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.
- 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.