May 1, 2011

Pork and Mango Stir-Fry

stir fry 2

There was a blogger called Koci,

When offered food she’d say, “Oh sí!”

In cookbooks she looked,

And she cooked and she cooked.

Her school schedule strained,

To her desk she was chained,

Government attacked,

English books stacked.

She wanted to blog,

Sleep like a log,

Finals were nigh, stress was high,

Time was sneaky and sly.

She vowed to keep blogging,

Though her schooltime was hogging,

Lovely readers will understand,

How life can get out of hand.

Pork Stir-Fry will rid you that frown,

Sweet mangoes will be its crown,

Till there is more time,

This yummy’s sublime.

stir fry 3

Hey guys, please excuse my terrible poetry. Believe me, I try to avoid it at any cost, but somehow Pork and Mango Stir-Fry just called for it. As you’ve most likely deduced, I’m filled to the brim with school stuff lately, which is why the April posts had been sparse. However, finals are just about to start, so things should calm down soon and all sorts of deliciousity will be appearing.

Pork and Mango Stir-Fry

Recipe from So Easy by Ellie Krieger

Printable Recipe

3/4 cup low-sodium chicken broth

2 teaspoons cornstarch

4 teaspoons canola oil

1 pound lean pork tenderloin, thinly sliced

1 medium red onion, sliced

1 large red bell pepper, seeded and chopped

2 tablespoons minced, peeled fresh ginger

2 cloves garlic, sliced

3/4 pound snow peas

1/4 cup Chinese cooking wine or dry sherry (I used a bit of Mirin)

3 tablespoons low-sodium soy sauce

1 1/4 teaspoons Chinese five-spice powder

1/2 teaspoon crushed red pepper flakes

1 large, firm but ripe mango, peeled, pitted, and cut into chunks

3 cups cooked brown rice

In a small bowl, whisk together the chicken broth and cornstarch until well combined.

In a wok, or large skillet, heat 2 teaspoons of the canola oil over medium-high heat. Cook the pork for about 4 minutes, stirring occasionally, until just cooked through. Transfer to a plate.

Heat the remaining 2 teaspoons canola oil in the same wok or skillet. Add onions, ginger, peppers, and garlic, cooking until the vegetables are softened, stirring occasionally. This should take about 3 minutes. Add snow peas, cornstarch/broth mixture, wine or sherry, soy sauce, Chinese five-spice powder, and red pepper flakes, stirring to combine. Cook for another few minutes, until the snow peas are slightly tender and the sauce has thickened. Return the pork to the pan, adding the mango as well. Cook for another few minutes, until everything is heated through.

Serve warm over brown rice.


  1. :) Sometimes a situation will just force poetry out of you. I rather like it! Good luck with finals. xx

    p.s. Yum!

  2. I love the poetry, and this looks really yummy!

  3. This looks great, Koci...I'm betting the sweet mango is a great flavor with the pork!! Good luck with finals...seems like they'll never be over, but summer's around the corner...

  4. Pork stir fry will certainly rid me of that frown (cute poem). I love pork and pineapple and I'm betting mango is one step closer to sublime. Hope the study is going well. Missing your great humour on the blogosphere.

  5. Very clever,
    I'll eat this forever! ;)

  6. What a great combo of flavors, Koci! I love pork and I love mango, but I've never imagined them together - I bet this was delicious! Thanks for sharing. You have a beautiful blog and I'm going to explore more of your recipes! :)

  7. good luck with your finals...i am loving mangos at the moment!! a perfect plate!!


  8. I love your poem!! Soo fun. Best of luck with your classes. And the stir-fry looks sooo good.

  9. love the poem Koci
    Good luck with finals!!


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