Jamaican Pork and Mango Stir-Fry

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Jamaican Pork and Mango Stir-Fry."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/jamaican-pork-and-mango-stir-fry-recipe.htm>  07 September 2008.

Jamaican Pork and Mango Stir-Fry Photo
Jamaican Pork and Mango Stir-Fry
Prep and Cook Time: 17 minutes
Yield: Makes 4 servings
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This is a quick-to-prepare dish with Caribbean flair. Sensuous mango adds a refreshing, exotic flavor and contributes a generous helping of both vitamins A and C.
Ingredients:
1
pork tenderloin (about 1 pound)

2
tablespoons olive oil

1
tablespoon Caribbean jerk seasoning blend

1
medium mango, peeled and chopped, or 1/2 (26-ounce) jar mango slices in light syrup, chopped

1
red bell pepper, chopped

2/3
cup orange juice

2
teaspoons cornstarch

1/2
teaspoon jalapeño pepper sauce or 1/4 teaspoon hot pepper sauce

1/4
cup sliced green onions



Preparation:
1.
Trim fat from pork. Cut pork into thin strips.

2.
Heat oil in large skillet or wok over medium-high heat until hot. Add pork and seasoning blend; stir-fry 2 minutes. Add mango and bell pepper; stir-fry 2 minutes or just until pork is no longer pink.

3.
Blend orange juice, cornstarch and pepper sauce until smooth; add to skillet. Cook and stir 2 minutes or until sauce is clear and thickened. Stir in green onions.


Serving Suggestion: Create an easy island side salad by adding canned pineapple tidbits and raisins to prepared coleslaw. Tip: Look for firm but not hard mangoes with a yellow or red blush. Underripe fruit can be ripened in a paper bag for 1 to 3 days. Ripe mangoes have a sweet, fruity aroma.

Nutritional Information:
Serving Size: 3/4 cup stir-fry mixture
Sodium 349 mg
Protein 24 g
Fiber 1 g
Carbohydrate 17 g
Cholesterol 66 mg
Saturated Fat 2 g
Total Fat 11 g
Calories from Fat 38 %
Calories 264
Dietary Exchange:
Fat 1/2
Meat 3
Fruit 1


This recipe appears in: Island