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Mango Pork Stir-Fry

 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.


  • 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


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