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