Teriyaki Pork-and-Mango Stir-Fry

November 2009
Teriyaki Pork-and-Mango Stir-Fry

by 4 people

add your rating

Add a comment

Makes: 4 servings

Prep: 20 mins

Cook: 15 mins

Ingredients
  • 1 pound boneless pork chops
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1/4 cup vegetable oil
  • 1 small head napa cabbage, cored and thinly sliced crosswise (about 7 cups)
  • 4 cloves garlic, finely chopped
  • 1 1-inch piece fresh ginger, finely chopped (about 2 tablespoons)
  • 3 tablespoons store-bought teriyaki sauce
  • 2 mangoes, cut into matchsticks
  • 2 cups bean sprouts
Directions
  1. On a work surface, place a pork chop between 2 sheets of plastic wrap and, using a meat mallet, pound 1/4 inch thick; repeat with the remaining chops. Slice into 1/4-inch-thick strips. In a shallow bowl, whisk together the flour and salt; add the pork and toss.
  2. In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes; turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate.
  3. Add the remaining 1 tablespoon oil and the cabbage to the skillet and cook, stirring occasionally, until the cabbage begins to brown, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir in the teriyaki sauce, then toss with the pork and mangoes. Top with the bean sprouts.
Tip How to Prep a Mango
  • Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
  • Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
  • Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.
Comments