Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce


Ingredients:

1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
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 ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

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Glazed gammon with parsley & cider sauce


Ingredients:

4kg joint middle-cut gammon or lightly smoked bacon
900ml/1 pints dry cider
2 onions , quartered
2 large carrots , halved
3 fresh bay leaves
a handful of parsley stalks
6 cloves
8 peppercorns
2 oranges , halved, to garnish
8 tbsp fine-cut whisky marmalade
500ml milk
100g fresh parsley , stalks reserved and leaves chopped
2 bay leaves
50g plain flour
100ml/3 fl oz double cream

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