| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Pork tenderloin |
| 1/4 | c | Low-sodium soy sauce |
| 1/4 | c | Dry sherry |
| 2 | ts | Dark sesame oil |
| 1/4 | c | Water |
| 2 | ts | Cornstarch |
| Vegetable cooking spray | ||
| 4 | ts | Vegetable oil |
| 1 | c | Red bell pepper strips |
| 4 | ts | Minced gingerroot |
| 2 | lg | Garlic cloves, minced |
| 2 | Mangos, peeled and cubed | |
| 4 | c | Hot cooked basmati rice |
| 1/4 | c | Sliced green onions |
INSTRUCTIONS
Cut pork crosswise into 1/4-inch-thick slices. Combine pork, soy sauce, sherry, and sesame oil in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Remove pork from marinade, reserving marinade. Combine the water and cornstarch; add to reserved marinade. Coat a wok or large nonstick skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add pork; stir-fry 1 minute. Add bell pepper, gingerroot, and garlic; stir-fry 2 minutes. Add marinade mixture; bring to a boil, and cook 1 minute, stirring constantly. Add mango; stir-fry 1 minute. Yield: 4 servings (serving size: 1 cup pork mixture, 1 cup rice, and 1 tablespoon green onions). Per serving: 481 Calories; 10g Fat (19% calories from fat); 19g Protein; 75g Carbohydrate; 37mg Cholesterol; 521mg Sodium Serving Ideas : Serve over rice; sprinkle with sliced green onions. Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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