Pork and Mango Stir-Fry

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JB and I have this running joke–he keeps threatening to buy a box of mangos from a guy who sells them from the back of his truck. If this were Hawaii, or some other tropical locale, that would seem normal and acceptable. But this is Chicago. Where is this guy getting his boxes and boxes of mangoes that he sells for $6 – $8 a box?

There’s twelve to a box, JB tells me. Quiet a deal.

Mangoes have been my go-to power food for big training and race days this season. Did you ever see the Seinfeld episode where George gets his mojo back by eating a mango? Maybe George was on to something because I always do well when I add this brightly colored fruit to my morning oatmeal.

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This stir-fry is equally amazing. To make this come together super fast, do your prep work and chop all the veggies on your off day. The finished product keeps really well (up to three days). Store it in an air tight container, separate from the rice, and the flavors will intensify.

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Pork and Mango Stir-Fry

Adapted from Ellie Krieger’s, So Easy (2009)

Serves four

Gather:

3/4 c. chicken stock
2 t. starch (you can use corn, I like potato)
1 t. Chinese five-spice powder
2 T. low-sodium soy sauce
1/2 t. red pepper flakes (more if you like it spicy)
4 t. coconut oil
1 lb. thinly cut, boneless pork chops, cut into 1/2 strips (think stir-fry “size”)
1/2 of one medium red onion, roughly chopped
1 large red bell pepper, seeded and roughly chopped
2 t. fresh ginger, peeled and minced
2 cloves garlic, minced
8 oz. sugar snap peas (about 2 cups)
1 large ripe mango, peeled and chopped into 1/2 chunks
 
Serving suggestion: serve over cooked brown rice

 

Method:

Mix the chicken stock, starch, soy sauce, red pepper flakes, and Chinese five-spice powder in a small bowl with a wire whisk until the starch is dissolved. Set aside.

In a large non-stick skillet over medium-high heat, add 2 t. coconut oil. Add the pork strips and cook until just browned and cooked through. Remove the pork from the pan and place on a plate lined with paper towels. Set aside.

Return the skillet to medium-high heat and add the remaining 2 t. coconut oil to the pan. Add the onion, red bell pepper, garlic, and ginger. Cook until the vegetables are soft, about 3-4 minutes. Add the sugar snap peas, toss with the other vegetables, and cook 2 minutes. Add the chicken stock mixture to the pan and cook until thickened, about 3 minutes. Add the pork, toss, and cook another 2 minutes.

Remove the skillet from heat and toss in the mango. Stir to combine.

Serve over brown rice.

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Tip: This recipe makes a lot of sauce, which is awesome if you are serving it with rice. If you are cutting back on carbs, you can still eat this stir fry on it’s own, but you may choose to reduce the sauce / chicken stock mixture by half.