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.
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.
My family and I enjoyed this dish. It was very flavorful but could've used a bit more spice (maybe some siracha on the side). Leftovers were not great because you don't want to heat up the mango and the cabbage pretty much turns to mush. But I'd make this again.
This recipe is wonderful and easy to put together! I used a one-pound pork tenderloin...no pounding or waste of bone. In the future, I would add perhaps 1/2 tsp salt and more napa cabbage, as it cooks down quite a bit! To serve, top with thinly sliced green onions and some sweet chili sauce, such as Taste of Asia brand. This recipe is certainly a "keeper" in our house!!
I disagree with the other reviewer...this meal was a cinch to put together and the flavor was amazing! While it is best to serve in a timely manner, even the leftovers were delicious! I used chicken instead of pork, didn't add the cabbage (served a salad on the side) and only had one mango but that was enough. Great with basmati rice!