Mango Pork Stir-Fry Recipe

4.5 3 2
Mango Pork Stir-Fry Recipe
Mango Pork Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Mango Pork Stir-Fry Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Mango Pork Stir-Fry in Taste of Home August/September 2008, p33

Nutritional Facts

1 each: 276 calories, 12g fat (2g saturated fat), 64mg cholesterol, 912mg sodium, 16g carbohydrate (9g sugars, 2g fiber), 26g protein.

  • 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
  1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Mango Pork Stir-Fry in Taste of Home August/September 2008, p33

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Reviews forMango Pork Stir-Fry

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muffbear74 User ID: 209131 89385
Reviewed Jul. 18, 2012

"This was good, but I'm not sure if I would make it again. It was pretty labor -intensive and maybe not worth the effort."

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casadinonna User ID: 595585 173118
Reviewed Jul. 31, 2009

"cabbage"

MY REVIEW
carlottaw User ID: 4011201 141811
Reviewed Jul. 31, 2009

"What can be substituted for bok choy?"

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