Tangerine Pork Tenders
Panda Express Copycat Recipe
Serves 4
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
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 of oil in a 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.
Source: Panda Express
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