Pork and Mango Stir Fry

By soccercat

Ingredients

• 3/4 cup low sodium chicken broth
• 2 teas. cornstarch
• 4 teas. canola oil
• 1 lb. lean pork tenderloin, thinly sliced
• 1 medium red onion, sliced
• 1 large red bell pepper, seeded and chopped
• 2 tbsp. minced peeled fresh ginger
• 2 cloves garlic, sliced
• 3/4 lb. snow peas
• 1/4 cup Chinese cooking wine or dry sherry
• 3 tbsp. low sodium soy sauce
• 1-1/4 teas. Chinese five spice powder
• 1/2 teas. crushed red pepper flakes
• 1 large firm but ripe mange, peeled, pitted and cut
• into chunks
• 3 cups cooked brown rice

Preparation

Step 1

In a small bow, whisk together the chicken broth and cornstarch until the cornstarch is dissolved.
Heat 2 teaspoons of the oil in the wok or very large skillet over medium-high heat. Add the pork and cook stirring occasionally, until just cooked through, about 4 minutes. Transfer the meat to a plate.
Heat the remaining 2 teaspoons of oil int he same wok or skillet. Add the onions, peppers, ginger and garlic and cook, stirring, until the vegetables are softened, about 3 minutes. Add the snow peas, cornstarch-broth mixture, wine or sherry, soy sauce, Chinese five-spice powder, and red pepper flakes and toss to combine. cook until peas are crisp-tender and the sauce thickens slightly, bout 3 minutes. Return the pork to the wok. Ad the mango and heat through, about 2 minutes more. Serve over rice.