One thing we love about our local grocery store is that they go out of their way to highlight which fruits and vegetables are in season. They display a clearly marked list, and they often have a display out front featuring those particular ingredients. Mangoes were on the list (along with asparagus, artichoke hearts, and a few other things), and we became willing “victims” of this not so subliminal (superbliminal?) marketing.
Given that mangoes are a mix of sweet and tangy, we decided to try them in a Stir Fry with pork and a sauce featuring Sriracha and fresh Ginger to really accentuate the mangoey goodness. From there, we picked other ingredients that we thought would both round out the flavour profile and add vibrant springy colours to our dish!
Time: 30 Minutes
Ingredients:
- Pork Loin Chops or Pork Tenderloin
- Scallions
- Mango
- Sweet Peppers
- For your sauce base:
- Oil (Peanut or Vegetable)
- Sriracha
- Fresh Ginger (grated with a lemon zester) or Ginger Paste
- Soy Sauce
- 1 Tablespoon Corn Starch and 1.5-2 Tablespoons Warm Water
Method:
- Pour some oil, sriracha, and soy sauce together into your wok, and then grate in some fresh ginger with a lemon zester so that your sauce can begin to build while you prep your other ingredients.
- Slice your mango. We use the method that Alton Brown shared on a Good Eats episode years ago since mangoes can be slippery, and we don’t want to run the risk of amputation:
- Use a potato peeler to peel the skin of your mango except for two round patches on the flatter sides of the fruit.
- Using the two unpeeled patches as grips, slice down around each side of the pit to remove the flesh.
- Finish peeling the skin, and then cut your mango flesh into cubes.
- Rinse and slice your scallions into pieces about an inch long.
- Heat your wok, and then add in your onions and mango chunks to allow them all to begin cooking.
- As your onion and mango cook, slice your peppers, and then add them to the wok.
- Slice your pork into thin strips, and then, add it into the wok as well.
- Stir-fry until your veggies have softened, and your pork has fully cooked through.
- Combine your corn starch and warm water together, and stir to fully incorporate. Then, pour it into your wok, and stir to thicken your sauce and coat your ingredients.
- Plate, devour, and enjoy!
One comment