Mango-pork stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork tenderloin |
| ¼ | cup | Low-sodium soy sauce |
| ¼ | cup | Dry sherry |
| 2 | teaspoons | Dark sesame oil |
| ¼ | cup | Water |
| 2 | teaspoons | Cornstarch |
| Vegetable cooking spray | ||
| 4 | teaspoons | Vegetable oil |
| 1 | cup | Red bell pepper strips |
| 4 | teaspoons | Minced gingerroot |
| 2 | larges | Garlic cloves, minced |
| 2 | Mangos, peeled and cubed | |
| 4 | cups | Hot cooked basmati rice |
| ¼ | cup | Sliced green onions |
Directions
Cut pork crosswise into ¼-inch-thick slices. Combine pork, soy sauce, sherry, and sesame oil in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally.
Remove pork from marinade, reserving marinade. Combine the water and cornstarch; add to reserved marinade.
Coat a wok or large nonstick skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add pork; stir-fry 1 minute. Add bell pepper, gingerroot, and garlic; stir-fry 2 minutes. Add marinade mixture; bring to a boil, and cook 1 minute, stirring constantly. Add mango; stir-fry 1 minute. Yield: 4 servings (serving size: 1 cup pork mixture, 1 cup rice, and 1 tablespoon green onions).
Per serving: 481 Calories; 10g Fat (19% calories from fat); 19g Protein; 75g Carbohydrate; 37mg Cholesterol; 521mg Sodium Serving Ideas : Serve over rice; sprinkle with sliced green onions.
Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.