Spicy Pork & Kumquat Stir-Fry (for MartianIceQueen)

Not too many reviewers suggested changes, except for kumquat substitutions (generally snow peas) which rather ruins the point of the fruit recipe! A couple people did warn that this was really hot & recommended cutting back a little on the hot oil and the five spice powder.

• 1 pound 1/2-inch-thick boneless pork loin chops (about 6) cut
• crosswise into 1/3-inch-wide strips
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 teaspoons Chinese five spice powder*
• 5 ounces kumquats, quartered lengthwise, seeded
• 1 tablespoon sugar
• 1 1/2 tablespoons hot chili oil or chili sesame oil*
• 2 tablespoons minced peeled fresh ginger
• 1/2 cup canned chicken broth
• 1 teaspoon rice vinegar

Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.

Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.