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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There's lots of flavor in this tasty dish. The meat comes out tender, and the mango adds a refreshing flavor.Lisa Koshinsky, Saskatoon, Saskatchewan Ingredients:
2 tablespoons cornstarch |
1/2 cup chicken broth |
3 tablespoons soy sauce |
1 small head bok choy |
1 pound pork tenderloin, cut into thin strips |
2 tablespoons canola oil, divided |
1 garlic clove, minced |
1 teaspoon minced fresh gingerroot |
1/4 cup water |
1/4 teaspoon crushed red pepper flakes, optional |
4 green onions, thinly sliced |
1 medium mango, peeled and cubed |
1 teaspoon sesame oil |
hot cooked rice |
Directions:
1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
2. 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.
3. 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.
4. 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.
5. 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. Yield: 4 servings.
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