| 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 |
t |
Dark sesame oil |
| 1/4 |
c |
Water |
| 2 |
t |
Cornstarch |
|
|
Vegetable cooking spray |
| 4 |
t |
Vegetable oil |
| 1 |
c |
Red bell pepper strips |
| 4 |
t |
Minced gingerroot |
| 2 |
|
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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