Quick and Easy: Mango Pork Stir-fry

By Thayer Wine
Nashville Tennessean

Fruit, pork and hot peppers make a stir-fry to serve over rice or noodles.

• 1 cup chicken broth, divided use
• 1 1/2 teaspoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/4 cup orange juice
• 1/8 teaspoon cinnamon
• 1 1/2 tablespoons peanut oil, divided use
• 1 pound pork tenderloin
• 1 Anaheim chili pepper, 1 Jalape–o pepper
• 1 teaspoon crushed garlic
• 1/4 teaspoon crushed hot pepper flakes
• 1 1/2 cups diced fresh ripe mango
• 5 green onions
• 4 cups cooked rice

Combine 3/4 cup of the chicken broth, soy sauce, cornstarch, sugar, orange juice and cinnamon in bowl; set aside. Trim fat and sinew off pork and cut into half-inch cubes; set aside. Wearing gloves, remove seeds and membrane from peppers and dice. Peel and dice mango; thinly slice green onions and crush garlic. Set all aside.

Heat 1 tablespoon of the peanut oil in wok or heavy skillet. Add pork and stir-fry two to four minutes, until lightly browned and mostly done. Remove from wok and set aside.

Add 1 1/2 teaspoons peanut oil to the wok. Stir in peppers and hot pepper flakes. Add 1/4 cup chicken broth and cook 1-2 minutes. Stir the broth-cornstarch mixture and add to wok with diced mango. Return pork to wok, sprinkle with green onion slices and cook about 1 minute or until sauce is bubbly and pork is done.