| 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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