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Mango Pork Stir-Fry

There's lots of flavor in this tasty dish. The meat comes out tender, and the mango adds a refreshing flavor.—Lisa Koshinsky, Saskatoon, Saskatchewan

4 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

2 tablespoons cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
1 small head bok choy
1 pound pork tenderloin, cut into thin strips
2 tablespoons canola oil, divided
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 cup water
1/4 teaspoon crushed red pepper flakes, optional
4 green onions, thinly sliced
1 medium mango, peeled and cubed
1 teaspoon sesame oil
Hot cooked rice

Directions

In a small bowl, combine the cornstarch, broth and soy sauce until
smooth; set aside.
Cut off and discard root end of boy choy, leaving stalks with leaves.
Cut enough leaves into 1-in. slices to measure 2 cups. Cut enough
stalks into 1/2-in. pieces to measure 2 cups. Save remaining bok
choy for another use.
In a large skillet or wok, stir-fry pork in 1 tablespoon oil for 3-4
minutes or until no longer pink. Remove and keep warm.

2 of 2

Mango Pork Stir-Fry (continued)

Directions (continued)

Stir-fry bok choy stalks in remaining oil for 2 minutes. Add the
garlic, ginger and bok choy leaves; stir-fry for 2 minutes. Add
water and pepper flakes if desired; cook 2 minutes longer or until
bok choy is crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Add the green onions, mango
and reserved pork; heat through. Stir in sesame oil. Serve with
rice.
Yield: 4 servings.

Nutrition Facts: 1 serving equals 276 calories, 12 g fat (2 g saturated fat), 64 mg cholesterol, 912 mg sodium, 16 g carbohydrate, 2 g fiber, 26 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.