Coconut Curried Pork Snow Pea And Mango Stir Fry Food

PORK & MANGO STIR-FRY

Pork & Mango Stir-Fry image

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pork tenderloin (1 pound)
1 tablespoon plus 2 teaspoons canola oil, divided
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked multigrain angel hair pasta
1 package (8 ounces) fresh sugar snap peas
1 medium sweet red pepper, cut into thin strips
1/3 cup reduced-sugar orange marmalade
1/4 cup reduced-sodium teriyaki sauce
1 tablespoon packed brown sugar
2 garlic cloves, minced
1 cup chopped peeled mango
1/4 cup lightly salted cashews, coarsely chopped

Steps:

Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.

COCONUT CURRIED PORK, SNOW PEA, AND MANGO STIR-FRY

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry image

Make and share this Coconut Curried Pork, Snow Pea, and Mango Stir-Fry recipe from Food.com.

Provided by dicentra

Categories Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (3 1/2 ounce) bags boil-in-the-bag rice, long-grain rice
1 (1 lb) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup bottled mango, cut into 1/2-inch pieces
1/2 cup sliced green onion, divided
2 tablespoons shredded coconut
4 lime wedges (optional)

Steps:

Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into 1-inch cubes.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer.
Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.
Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture.
Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.

Nutrition Facts : Calories 432.3, Fat 11.4, SaturatedFat 3.4, Cholesterol 74.8, Sodium 419.5, Carbohydrate 52.4, Fiber 2.9, Sugar 8.8, Protein 28.7

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