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Mango-pork Stir-fry

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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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