Spicy Mango Pork and Vegetable Stir Fry
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 4
Difficulty: Intermediate
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 4
Difficulty: Intermediate
1/2 cup frozen unsweetened mango chunks, thawed to room temperature
1-1/2 tablespoons La Choy® Lite Soy Sauce
1 tablespoon gochujang
1/3 cup vegetable broth
2 teaspoons firmly packed light brown sugar
1/2 teaspoon salt
1 pound lean boneless pork loin, cut into 1-inch cubes
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon grated fresh ginger
1 bag (10.8 oz) Birds Eye® Steamfresh® Broccoli, Cauliflower and Carrots
1 package (12.7 oz each) Birds Eye® Whole Grain Brown Rice
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 39 mg | 4% |
Carbohydrate | 35 g | 12% |
Cholesterol | 76 mg | 25% |
Total Fat | 9 g | 14% |
Iron | 1 mg | 6% |
Calories | 354 kcal | 18% |
Sodium | 728 mg | 30% |
Protein | 32 g | 63% |
Saturated Fat | 2 g | 11% |
Sugars | 10 g | 1% |
Vitamin C | 42 mg | 71% |
In a food processor or blender combine thawed mango chunks, soy sauce, gochujang, vegetable broth, brown sugar and salt until smooth. Divide in half. In a large resealable plastic bag, add pork and half the sauce (about 1/4 cup); toss to coat. Marinate 30 minutes.
Heat oil in large nonstick skillet on medium high heat. Add garlic and ginger; cook until fragrant, about 1 minute. Using a slotted spoon, remove pork cubes from marinade and allow any excess to drip back in bag; add pork to skillet. Discard marinade.
Cook pork 3 to 5 minutes, stirring frequently. Add frozen vegetables and remaining sauce and cook until vegetables are crisp-tender and cooked thoroughly, and pork is cooked through, about 5 to 7 minutes. Remove from heat.
Cook brown rice according to package directions. Divide rice evenly into bowls, and top each bowl with stir fry mixture. Serve.
Spicy Mango Pork and Vegetable Stir Fry