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
Total TimePrep: 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.
- 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.
Nutrition Facts1 each: 276 calories, 12g fat (2g saturated fat), 64mg cholesterol, 912mg sodium, 16g carbohydrate (9g sugars, 2g fiber), 26g protein.
Originally published as Pork and Mango Stir Fry in Taste of Home August/September 2008
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.
Jul 31, 2009
Jul 31, 2009
What can be substituted for bok choy?