Mango Pork Stir-Fry
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 4 servings.
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
Ingredients
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2 tablespoons cornstarch
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1/2 cup chicken broth
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3 tablespoons soy sauce
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1 small head bok choy
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1 pound pork tenderloin, cut into thin strips
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2 tablespoons canola oil, divided
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1 garlic clove, minced
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1 teaspoon minced fresh gingerroot
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1/4 cup water
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1/4 teaspoon crushed red pepper flakes, optional
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4 green onions, thinly sliced
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1 medium mango, peeled and cubed
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1 teaspoon sesame oil
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Hot cooked rice
Directions
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1.
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
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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.
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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.
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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.
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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.
Nutrition Facts
1 each: 276 calories, 12g fat (2g saturated fat), 64mg cholesterol, 912mg sodium, 16g carbohydrate (9g sugars, 2g fiber), 26g protein.
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