Teriyaki Mango Stir-fry
Tami B.
Yield: 6-7 servings
1 lb. boneless pork chops or chicken
½ c. flour
2 tsp. salt
¼ c. vegetable oil
1 small head Napa cabbage (thinly sliced)
4 cloves garlic
1” piece fresh ginger, finely chopped (about 2 TB)
3 TB teriyaki sauce
2 mangoes, cut into matchsticks (firm mangoes, not overripe)
2 c. bean sprouts
Slice meat into thin strips. Whisk together flour and salt, add meat and toss. In a large skillet, heat 3 TB oil. Shake off excess flour from meat and arrange in a single layer in skillet. Cook until browned and crisp (3 mins) and turn. Cook, until browned all over and then remove. Add last 1 TB oil and cabbage to skillet and cook, stirring occasionally (2-3 mins). Add garlic and ginger. Cook, stirring, for 30 seconds. Stir in the teriyaki sauce, then toss with meat and mangoes (some mangoes can be left out to serve on top if desired). Top with bean sprouts.
