Pork and Mango Stir-Fry

There was a blogger called Koci,

When offered food she’d say, “Oh sí!”

In cookbooks she looked,

And she cooked and she cooked.

Her school schedule strained,

To her desk she was chained,

Government attacked,

English books stacked.

She wanted to blog,

Sleep like a log,

Finals were nigh, stress was high,

Time was sneaky and sly.

She vowed to keep blogging,

Though her schooltime was hogging,

Lovely readers will understand,

How life can get out of hand.

Pork Stir-Fry will rid you that frown,

Sweet mangoes will be its crown,

Till there is more time,

This yummy’s sublime.

Hey guys, please excuse my terrible poetry. Believe me, I try to avoid it at any cost, but somehow Pork and Mango Stir-Fry just called for it. As you’ve most likely deduced, I’m filled to the brim with school stuff lately, which is why the April posts had been sparse. However, finals are just about to start, so things should calm down soon and all sorts of deliciousity will be appearing.

Pork and Mango Stir-Fry

Recipe from So Easy by Ellie Krieger

Printable Recipe

3/4 cup low-sodium chicken broth

2 teaspoons cornstarch

4 teaspoons canola oil

1 pound lean pork tenderloin, thinly sliced

1 medium red onion, sliced

1 large red bell pepper, seeded and chopped

2 tablespoons minced, peeled fresh ginger

2 cloves garlic, sliced

3/4 pound snow peas

1/4 cup Chinese cooking wine or dry sherry (I used a bit of Mirin)

3 tablespoons low-sodium soy sauce

1 1/4 teaspoons Chinese five-spice powder

1/2 teaspoon crushed red pepper flakes

1 large, firm but ripe mango, peeled, pitted, and cut into chunks

3 cups cooked brown rice

In a small bowl, whisk together the chicken broth and cornstarch until well combined.

In a wok, or large skillet, heat 2 teaspoons of the canola oil over medium-high heat. Cook the pork for about 4 minutes, stirring occasionally, until just cooked through. Transfer to a plate.

Heat the remaining 2 teaspoons canola oil in the same wok or skillet. Add onions, ginger, peppers, and garlic, cooking until the vegetables are softened, stirring occasionally. This should take about 3 minutes. Add snow peas, cornstarch/broth mixture, wine or sherry, soy sauce, Chinese five-spice powder, and red pepper flakes, stirring to combine. Cook for another few minutes, until the snow peas are slightly tender and the sauce has thickened. Return the pork to the pan, adding the mango as well. Cook for another few minutes, until everything is heated through.

Serve warm over brown rice.