This recipe is based on the winner of a local market contest. I personally love mangos, although Steve is not a fan, so lunch it is for this week!

• 1 Tbs soy sauce
• 1-2 tsp Chinese 5 spice
• 1 small head bok choy
• 1 small red onion, cut in wedges
• 1 pound pork tenderloin, cut into thin strips
• 2 Tbs canola oil, divided
• 1 garlic clove, minced
• 1-2 tsp  fresh gingerroot, minced
• ¼ tsp crushed red pepper flakes, optional
• 4 green onions, thinly sliced (I omitted this because I can’t digest them)
• 1 medium mango, peeled and cubed (approx 1 cup if using frozen cubes)

1. Cut off and discard root end of boy choy, leaving stalks with leaves. Cut enough leaves into 1-in. slices to measure 2 cups. Cut enough stalks into 1/2-in. pieces to measure 2 cups. Save remaining bok choy for another use. (fyi mine was so small I barely had enough for the dinner)
2. In a large skillet or wok, stir-fry pork and onions in 1 tablespoon oil for until no longer pink. Remove and keep warm.
3. Stir-fry bok choy stalks in remaining oil for 2 minutes. Add the garlic, ginger and bok choy leaves; stir-fry for 2 minutes. Add a splash of water, soy sauce and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
4. Add the green onions, mango and reserved pork mixture; heat through. Serve over rice.

Makes 4 servings. Nutritional info: 1 serving is 276 calories, 12 g fat (2 g saturated fat), 16 g carbohydrate, 2 g fiber, 26 g protein.

This entry was posted on Monday, February 22nd, 2010 at 9:52 pm and is filed under Pig. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.