Mango Pork Stiry-Fry

By GmaJan12

Ingredients

• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 3 tablespoons soy sauce
• 1 small head bok choy
• 1 pound pork tenderloin, cut into thin strips
• 2 tablespoons canola oil, divided
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 cup water
• 1/4 teaspoon crushed red pepper flakes, optional
• 4 green onions, thinly sliced
• 1 medium mango, peeled and cubed
• 1 teaspoon sesame oil
• Hot cooked rice

Details

Servings 4

Preparation

Step 1

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.

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.

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.

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.

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.

Yield: 4 servings.