Lamb Tenderloin Stir-fry With Tangerines And Chili Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, and then cut in 1/2
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 tablespoon minced peeled fresh ginger
• 4 small unpeeled tangerines (with peel) or 4 small clementines, cut (with peel)
• 1/4 cup asian sweet chili sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon chinese five spice powder
• 6 baby bok choy, cut crosswise into 1 inch-thick ribbions, though bases discarded
• 5 green onions, thinly sliced on diagonal divided

Recipe

• 1 place lamb tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
• 2 heat 1 tbsp sesame oil in large nonstick skillet over medium-high heat.
• 3 add minved ginger and stir for 30 seconds.
• 4 add lamb tenderloin strips, stir fry until lamb is beginning to brown and is almost cooked through, about 3 minutes.
• 5 add tangerines pieces and toss for about 30 seconds.
• 6 add sweet chili sauce, soy sauce and chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
• 7 stir in remaining 1 tbsp of sesame oil, bok choy, and half of sliced green onions. stir-fry just until bok choy is wilted, 1 to 2 minutes.
• 8 season to taste with salt and freshly ground pepper.
• 9 transfer to bowl, sprinkle remaining sliced green onions and serve.