Description
2007 marks the Year of the Pig, so celebrating with pork chops is especially suitable. Tangerines symbolize wealth and prosperity in the Chinese culture, adding a delicious twist to holiday cooking.

Ingredients

• 15 ounce pork tenderloin
  
• 1 teaspoon cornstarch
  
• 3 tablespoons cooking oil
  
• 1/2 teaspoon minced garlic
  
• 1 teaspoon minced ginger
  
• 1 teaspoon minced scallion
  
• 1 tangerine, cut in half and sliced into 1/4-inch pieces (squeeze 1/2 tablespoon of juice from one or two sections for Group A mixture; use the rest to garnish the plate)
  
• Pinch of sesame seeds
  
• Marinade
  
• 2 teaspoons salt
  
• 1 teaspoon cooking wine
  
• 1 1/2 tablespoons water
  
• 1 teaspoon minced ginger
  
• 1 teaspoon minced scallion
  
• 2 tablespoons cornstarch
  
• 1 egg white
  
• 1 tablespoon cooking oil
  
• Group A
  
• 2 tablespoons ketchup
  
• 1/4 teaspoon Worcestershire sauce
  
• 1 teaspoon soy sauce
  
• 1 1/2 teaspoons cornstarch
  
• 1 tablespoon sesame oil
  
• 2 tablespoons sugar
  
• 2 tablespoons vinegar
  
• 2 tablespoons water
  
• 1/2 tablespoon tangerine juice

Preparation
Combine all marinade ingredients. Slice pork into 2- by 1 1/2- by 1/4-inch strips and add to marinade. Refrigerate for two hours.

Dust pork with cornstarch. Heat 2 tablespoons oil in wok until hot. Cook pork slices in single layer batches until cooked. Set aside.

Combine Group A ingredients in a bowl; set aside.

Stir-fry garlic, ginger and scallion in 1 teaspoon cooking oil. Add Group A to the wok and cook until sauce thickens. Add pork slices and toss to coat.

Sprinkle on sesame seeds, and garnish the plate with tangerine slices or as desired.

Nutrition
no information available

Serves
Serves 4

Variations
no information available