Here’s a good recipe for when you only have a few minutes to make dinner and one hand because the other hand is grabbing snacks for your toddler, holding a baby and trying to drink your tea from breakfast. It’s super fast and loaded with all the good stuff.
It has the flavor profile of a good sweet meat from your favorite Chinese restaurant, but without the added MSG. The cabbage in here ends up tasting buttery so it’s the kind of greens your kid will eat. And the mango and mint make it seem like summer will never end.
If you couldn’t tell, I really like this dish!
Pork & Mango Stir-Fry
- 1 lb. pork loin, trimmed
- 1/3 cup all-purpose flour
- 1/4 cup soy sauce
- 3 tablespoons ginger, peeled & minced
- 1 teaspoon orange rind, grated
- 2 tablespoons fresh orange juice
- 2 teaspoons cornstarch
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 7 cups shredded cabbage (about 1/2 large head)
- 2 cups ripe mango, sliced
- 1/4 cup fresh mint, chopped
- Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.
- Combine soy sauce and next 5 ingredients (through garlic), stirring with a whisk until cornstarch dissolves.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add pork; stir-fry 5 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 3-5 minutes or until softened. Remove from heat. Stir in mango. Garnish with mint and serve. Enjoy!