TERIYAKI CHICKEN/PORK AND MANGO STIR FRY

TERIYAKI CHICKEN/PORK AND MANGO STIR FRY image

Yield 4 people

Number Of Ingredients 10

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
One 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

Steps:

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. From Rachel Ray Magazine Nov 2009 Made for Jake: turned out really yummy. He liked it a lot. Used chicken instead of pork. Chicken needed to cook a little longer than suggested cooking and I needed more oil to cover the whole pan. Could have used a tad more garlic and ginger, but over all super tasty. Left overs got Jake's approval as well. Served with steamed rice. one issue: I learned that I have no idea how to cut a mango! Choose a mango that is more firm as the tangy flavor goes well with the stir fry.