A delicious, quick and easy Spicy Orange Chili Pork Stir Fry, that uses pork tenderloin, stir fried with bok choy in a spicy citrus sesame sauce.
You just can’t beat a stir fry to deliver a healthy dinner fast and I’m always on the look-out for new ones. We all loved this one, found in Lynn Crawford’s “At Home with Lynn Crawford” cookbook and will definitely be making it again and again. I made a few small changes, based on our tastes. I added some spice with Asian Chili Garlic sauce and some cornstarch to the sauce, to thicken it slightly.
This stir-fry uses tender pork tenderloin, which is sliced thin and quick fried, paired with wilted bok choy, fresh green onions and toasted sesame seeds, all in a spicy orange juice, soy and sesame sauce. Serve over rice for a dinner that’s ready in less than 30 minutes!
Cook’s Notes for Spicy Orange Chili Pork Stir Fry
If you have enough oranges around to get some fresh squeezed orange juice, that’s perfect for the freshest taste in this sauce. You’ll need about 3 oranges to get 3/4 cup of juice. Ready-made orange juice will also work. For the choy, look for baby bok choy or shanghai bok choy.
You can add spice to this dish with Asian Chili Garlic Sauce or Sambal Oelek (or any other spicy sauce you like, such as Siracha). If you’re not a spicy food lover, this sauce is also excellent without the heat.
As with all stir-fries, you’ll find it easiest to have all the ingredients cut and ready, as well as having the sauce mixed. That way you can just quickly add things in right away, without worrying about any part of it becoming over cooked. While it’s hard to stop the choy from wilting, it’s nicest if you can cook it only until tender and still green.
Love stir fries? Check out my 40 Basic Stir Fry Sauce Recipes. This ultimate stir fry sauce recipe cheatsheet is a perfect starting point for dozens of creative stir fries.
Spicy Orange Chili Pork Stir-Fry
- 1 large pork tenderloin trimmed and sliced into thin slices
- 6-8 baby bok choy
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 1/4 cup soy sauce
- 3/4 cup fresh orange juice
- 1 tsp orange zest
- 2 tsp sesame oil
- 1-2 tsp chili garlic sauce, sambal oelek or siracha (1 tsp. for moderate spice or 2 tsp. for spicy-lovers. Can omit if you don't want heat)
- 1 Tbsp cornstarch
- Toasted sesame seeds
- 1-2 green onions sliced
- Small red pepper, thinly sliced
Remove silverskin and trim any fat from pork tenderloin and cut into thin slices. Set aside. (*Tip: to easily remove silver-skin, make a slice into it with a sharp knife and them use a paper towel to pull it off. Repeat until it's all removed). Remove ends from bok choy and wash. Chop, if desired or leave in whole stalks. Set aside.
Heat 1 Tbsp. oil in frying pan over medium-high heat. Add pork and cook until no pink remains. Add garlic and ginger and cook, stirring, for another minute. Add sauce and bring to a boil. Scatter bok choy over top and continue cooking, tossing, until bok choy is tender, but still a nice, bright green. Garnish with toasted sesame seeds, red pepper slices (if usinand sliced green onions.
Serve as is, or over rice.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Adapted from Lynn Crawford’s “At Home with Lynn Crawford”