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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I do not know where this recipe originally came from. Ingredients:
3/4 cup diced cooked pork |
1/2 teaspoon cornstarch |
1 mango, peeled and diced (1 pound) |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup sliced fresh mushrooms (3 ounces) |
1 tablespoon finely chopped gingerroot |
1 garlic clove, finely chopped |
3 cups cold cooked rice |
2 teaspoons reduced-sodium soy sauce |
1 cup frozen green peas, thawed |
2 medium green onions, sliced (2 tablespoons) |
1/8 teaspoon pepper |
Directions:
1. 1. Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with
2. cooking spray; heat over medium-high heat until cooking spray starts to
3. bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic;
4. stir-fry 1 minute. Remove pork mixture from wok.
5. 2. Spray wok or skillet with cooking spray; heat until cooking spray starts
6. to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in
7. soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute. Serve.
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