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Mango Pork Stir-Fry Recipe

Mango Pork Stir-Fry Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD:4 servings

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

  • 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.

Nutritional 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.