Mango Pork Stir Fry Food

MANGO PORK STIR-FRY

Steps:

• 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.

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

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.

MANGO PORK STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
• Cut off and discard root end of bok choy, leaving stalks with leaves.
• Cut enough leaves into 1-inch slices to measure 2 cups. Cut enough stalks into 1/2-inch pieces to measure 2 cups. Save remaining bok choy for another use.
• In a large skillet, 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 garlic, ginger, and bok choy leaves; stir-fry 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 seame oil. Serve with rice.

CARIBBEAN PORK AND MANGO STIR-FRY

Steps:

• Trim fat from meat and cut into thin strips.
• Heat oil in a large skillet or wok until very hot.
• Add pork and seasoning blend.
• Stir-fry 2 minutes.
• Add mango and bell pepper.
• Stir-fry 2 minutes or just until pork loses its pink color.
• Mix together orange juice, cornstarch and pepper sauce until smooth.
• Add to pork mixture in the skillet or wok.
• Cook and stir 2 minutes or until sauce is clear and thick.
• Stir in green onions.