Recipe - Mango-Pork Stir-Fry

One half pound Pork tenderloin
One fourth cup Lowsodium soy sauce
One fourth cup Dry sherry
2 teaspoon Dark sesame oil
One fourth cup Water
2 teaspoon Cornstarch
Vegetable cooking spray
4 teaspoon Vegetable oil
1 cup Red bell pepper strips
4 teaspoon Minced gingerroot
2 lg Garlic cloves, minced
2 Mangos, peeled and cubed
4 cup Hot cooked basmati rice
One fourth cup Sliced green onions

Cut pork crosswise into 1/4inchthick 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 mediumhigh heat until hot. Add pork; stirfry 1 minute. Add
bell pepper, gingerroot, and garlic; stirfry 2 minutes. Add marinade
mixture; bring to a boil, and cook 1 minute, stirring constantly. Add
mango; stirfry 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 cut or sliced up green onions.

Recipe by: Cooking Light, June 1995, page 114

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.