Pork and Mango Stir-Fry

Pork and Mango Stir-Fry


  1. 4 (4-ounce) center-cut loin pork chops
  2. 1/2 cup all-purpose flour
  3. 1/4 cup lower-sodium soy sauce
  4. 3 tablespoons minced peeled fresh ginger
  5. 1/2 teaspoon grated orange rind
  6. 2 tablespoons fresh orange juice
  7. 2 teaspoons cornstarch
  8. 5 garlic cloves, minced
  9. 2 tablespoons canola oil
  10. 7 cups shredded napa (Chinese) cabbage
  11. 2 cups (1/4-inch) sliced ripe mango
  12. 1/4 cup chopped fresh mint or mint leaves
  13. Grated orange rind (optional)


  1. Place pork between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.
  2. 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 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds.
  3. Remove from heat. Stir in mango. Serve immediately. Garnish with mint and, if desired, grated orange rind.

Serves 6 (serving size: about 1 1/2 cups)

Hands-On Time: 16 minutes
Total Time: 16 minutes

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