A little sweet, a little sour, and a whole lotta delicious.
- 1 cup fresh mandarin orange juice
- 1 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp mirin
- 2 tsp sake
- 1 garlic clove
- 1 tbsp fresh ginger, minced
- 1 tsp cornstarch
- 1 tsp water
- 1 tbsp neutral oil (plus more, if needed)
- 1 cup onion, sliced
- 1/2 cup mandarin orange, diced
- salt, to taste
- 2 lbs pork tenderloin, cubed
- 2 cups rice, to serve
- 2 cups arugula, to serve
- pinch sesame seeds, to serve
- Cook rice according to package directions.
- In a small pot on medium-high heat, add the mandarin orange juice, sesame oil, soy sauce, mirin, sake, garlic and ginger. Let simmer for 2-3 minutes, stirring frequently. In a small bowl, combine corn starch and water. Stir until smooth, then add to the pot. Season with a pinch of salt, to taste. Heat oil in a frying pan on medium-high, then add the onions. Cook for 2-3 minutes, stirring frequently, before adding the mandarin oranges. Let cook another 2-3 minutes, then remove from heat and add to the pot with the sauce. Return pan to heat, add another drop or two of oil, then add the pork.
- Once lightly browned and cooked through, remove pork from heat and add the sauce and onions to the pan. Toss everything together until well coated. Taste for seasoning and add salt as needed.
- Serve with rice and fresh arugula, along with a sprinkling of sesame seeds.