Mango Pork Stir fry
This recipe is based on the winner of a local market contest. I personally love mangos, although Steve is not a fan, so lunch it is for this week!
- 1 Tbs soy sauce
- 1-2 tsp Chinese 5 spice
- 1 small head bok choy
- 1 small red onion, cut in wedges
- 1 pound pork tenderloin, cut into thin strips
- 2 Tbs canola oil, divided
- 1 garlic clove, minced
- 1-2 tsp fresh gingerroot, minced
- ¼ tsp crushed red pepper flakes, optional
- 4 green onions, thinly sliced (I omitted this because I can’t digest them)
- 1 medium mango, peeled and cubed (approx 1 cup if using frozen cubes)
- 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. (fyi mine was so small I barely had enough for the dinner)
- In a large skillet or wok, stir-fry pork and onions in 1 tablespoon oil for 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 a splash of water, soy sauce and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
- Add the green onions, mango and reserved pork mixture; heat through. Serve over rice.
Makes 4 servings. Nutritional info: 1 serving is 276 calories, 12 g fat (2 g saturated fat), 16 g carbohydrate, 2 g fiber, 26 g protein.
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