Mangos + Pork = Delicious!

Who would've thought? This recipe was sooo delicious. It sounded really unique but all yummy ingredients and simple enough to make (granted I did all the chopping, etc. while the little monkeys were napping). From the always wonderfully simple, homey, down-to-earth Taste of Home Magazine...

Mango Pork Stir-Fry

2 tbsp cornstarch
1/2 cup chicken broth
2 tbsp soy sauce
1 small head bok choy
1 lb pork tenderloin, cut into small strips
2 tbsp vegetable oil divided
1 garlic clove, minced
1 tsp minced fresh gingerroot (or substitute 1/4 tsp powdered ginger)
1/4 cup water
1/4 tsp crushed red pepper flakes (opt) (or substitute dashes of hot sauce to taste)
4 green onions, thinly sliced (I forget them so left them out)
1 medium mango, peeled and cubed
1 tsp sesame oil

Hot Cooked Rice

In small bowl, combine cornstarch, broth and soy sauce until smooth. Set aside.

Cut off and discard root end of bok choy. Cut remaining leaves and stalks to measure about 4 cups.

In a large skiller or wok, stir-fry pork in 1 tbsp oil for 3-4 minuts or until no longer pink. Removed and keep warm.

Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves. Stir-fry 2 minutes. Add water and pepper flakes. Cook 2 min 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 min or until thickened. Add the green onions, mango and reserved pork. Heat through. Stir in sesame oil. Serve with hot rice.


PS I have never in my life had bok choy, never so much as glanced at it before last week. It was very easy to wash & chop. I was too chicken to taste it raw but it was a great addition to the stir-fry and I'm sure a great source of vitamins considering it is a dark, leafy green. If you're looking for it it was near the cabbage at my store.