Spicy Pork and Kumquat Stir-Fry

• 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.

1. Blend first 5 ingredients in medium bowl.
2. Combine kumquats and sugar in small bowl.
3. Let stand 30 minutes, stirring kumquat mixture occasionally.
4. Heat oil in heavy large nonstick skillet over high heat.
5. Add ginger and stir 1 minute.
6. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes.
7. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute.
8. Season with salt and pepper.

pork loin chops, hoisin sauce, oyster sauce, cornstarch, spice powder, kumquats, sugar, hot chili oil, fresh ginger, chicken broth, rice vinegar, markets

Taken from www.epicurious.com/recipes/food/views/spicy-pork-and-kumquat-stir-fry-2664 (may not work)