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.

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