Pork and Mango Stir-Fry

Pork and Mango Stir-FryRecipe
Photo: Oxmoor House
This is the ideal weeknight meal. You can prep all your ingredients earlier in the day, and then it takes 10 minutes for it to come together. Center-cut loin pork chops are very lean, so they cook quickly and are a great alternative to chicken, but boneless, skinless chicken breast can certainly stand in for the pork, if you'd like. Serve with steamed jasmine or brown rice to round out the meal.


Serves 6 (serving size: about 1 1/2 cups)
Total time: 16 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 16 Minutes
Total: 16 Minutes

Nutritional Information

Calories 255
Caloriesfromfat 0.0 %
Fat 8.9 g
Satfat 1.6 g
Monofat 4.4 g
Polyfat 1.8 g
Protein 17.7 g
Carbohydrate 26.8 g
Fiber 2.9 g
Cholesterol 44 mg
Iron 1.1 mg
Sodium 427 mg
Calcium 99 mg


4 (4-ounce) center-cut loin pork chops
1/2 cup all-purpose flour
1/4 cup lower-sodium soy sauce
3 tablespoons minced peeled fresh ginger
1/2 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 teaspoons cornstarch
5 garlic cloves, minced
2 tablespoons canola oil
7 cups shredded napa (Chinese) cabbage
2 cups (1/4-inch) sliced ripe mango
1/4 cup chopped fresh mint or mint leaves
Grated orange rind (optional)


1. Place pork between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.

2. Combine soy sauce and next 5 ingredients (through garlic), stirring with a whisk until cornstarch dissolves. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds. Remove from heat. Stir in mango. Serve immediately. Garnish with mint and, if desired, grated orange rind.