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Pork and Mango Stir Fry recipe

Pork and Mango Stir Fry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

A deliciously fruity pork dish. Serve with a big bowl of steamed rice.

Quebec, Canada

3 people made this

IngredientsMakes: 4 - 6 servings

  • Marinade
  • 1 dessertspoon fish sauce
  • 1 teaspoon black soy sauce
  • 1 dessertspoon caster sugar
  • 1 dessertspoon cornflour
  • 1 dessertspoon finely chopped garlic
  • 1 dessertspoon groundnut oil
  • 6 boneless pork chops, cut into bite-sized pieces
  • Sauce
  • 3 tablespoons mango juice
  • 2 tablespoons water
  • 1 tablespoon vinegar
  • 2 tablespoons sugar
  • 1/2 tablespoon tomato ketchup
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon groundnut oil
  • 1 shallot, chopped
  • 2 small red peppers, chopped
  • 2 mangoes, peeled, pitted and diced
  • 2 tablespoons chopped fresh coriander

MethodPrep:15min ›Cook:15min ›Extra time:15min marinating › Ready in:45min

  1. Make the marinade by mixing together the fish sauce, black soy sauce, sugar, cornflour, garlic and oil in a medium sized bowl. Add the pork pieces and turn to coat. Let sit for 15 minutes.
  2. Blend mango juice with 25g mango in a liquidiser or food processor until smooth.
  3. In a medium-sized bowl, mix together the mango/juice mix, water, vinegar, sugar, tomato ketchup, lime juice and fish sauce and set aside.
  4. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry shallots and red peppers until fragrant, about 3-4 minutes. Stir in the pork and stir-fry until browned, 3-4 minutes. Reduce the heat to medium. Continue to cook until the pork is fully cooked, 3-4 minutes.
  5. Stir in the sauce and mix well. Once the sauce has come to the boil, turn off the heat. Stir in the diced mangoes and coriander, serve hot.


Black soy sauce is thicker, darker and sweeter than ordinary soy sauce. It can be found in Chinese/Oriental speciality stores or online.

See it on my blog

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Teriyaki Pork-and-Mango Stir-Fry

On a work surface, place a pork chop between 2 sheets of plastic wrap and, using a meat mallet, pound 1/4 inch thick repeat with the remaining chops. Slice into 1/4-inch-thick strips. In a shallow bowl, whisk together the flour and salt add the pork and toss.

In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil and the cabbage to the skillet and cook, stirring occasionally, until the cabbage begins to brown, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir in the teriyaki sauce, then toss with the pork and mangoes. Top with the bean sprouts.

Coconut Mango Stir-Fry

Chicken Breast
Follow recipe instructions but increase cook time for chicken, 2-3 minutes per side.

Chicken Tenderloin
Follow recipe instructions but increase cook time for chicken, 2-3 minutes per side.

Cook as per recipe instructions but leave shrimp whole.

Press until dry and cut into cubes and season with salt, curry powder and pepper. Add a small amount of oil to a non-stick skillet and heat over medium high heat. Add tofu to pan and brown on each side for about 1-2 minutes for a total of about 15 minutes. Remove from pan and set aside. Continue recipe.

Follow recipe as written for the pork

Cook the Rice
Heat ½ Tbsp. olive oil and the butter in a medium pot over medium-high heat.
Add the onion and cook until softened 2-3 minutes.
Season with salt and pepper, then add the rice.
Stir to coat well with the mixture.
Add the broth and 1 cup water, stir and bring to a boil.
Cover and cook over low heat until all the liquid has been absorbed, about 20 minutes.

Prepare Your Ingredients
Wash and dry your fresh produce.
Chop off and discard the ends of the snow peas then cut in half at at angle.
Thinly slice the green onion(s) separating the green and white parts.
Peel and medium dice the mango.

Saute the Pork
Cut the pork into bite sized pieces, rub with a little olive oil and season with salt, curry powder and pepper.
Heat ½ Tbsp. olive oil in a large pan over medium-high until hot.
Add the pork pieces to the pan and sear 1- 2 minutes per side (add oil if pan dries).
Transfer the pork to a dish to rest but leave the pan over medium-high heat.

Stir-fry the Ingredients
Add the snow peas and cook 30-60 seconds tossing frequently (add oil if pan dries).
Next, stir in the mango pieces and the white parts of the green onions cooking for an additional 1-2 minutes.
Add the pork back to the skillet and mix.
Shake the Stir-fry Sauce, then add to the pan allowing to cook about 10 seconds, then remove from heat.

Divide the rice between your plates and top each serving with the stir-fry mixture.
Spoon remaining sauce over your meal.
Garnish each serving with remaining green onions and shredded coconut.

Teriyaki Mango Pork Stir-Fry Recipe

Serve tonight: In large skillet, heat Avocado Oil over medium-high heat. Stir-fry pork and Onion Onion&trade Seasoning until no longer pink, about 3-4 minutes remove from skillet. Add frozen vegetables to skillet stir-fry 2-3 minutes or until crisp-tender. Stir in Honey Teriyaki Sauce, Mango Lime Sauce and orange juice bring to a boil for 1-2 minutes. Add pork to warm.

Meanwhile, prepare rice according to package directions top rice with stir-fry mixture, garnish with oranges. Makes 6 servings. Serve with fresh melon.

Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Combine Honey Teriyaki Sauce, Mango Lime Sauce and orange juice in a quart resealable freezer bag. Place vegetables and both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Tip: To thicken stir-fry, whisk 1-2 Tbsp. cornstarch and 1-2 Tbsp. cold water together. Add to stir-fry in small amounts to reach desired thickness.

Pork, lemongrass and mango stir fry

Place half the teriyaki sauce in a bowl and add the pork. Toss until fully coated then cover and refrigerate for 15 minutes.

Heat a little oil in a wok or large frying pan over medium high heat. Cook the pork in batches until browned and just cooked through. Remove and set aside. Wipe out the wok.

Add a little more oil to the wok and cook the onion for 2-3 minutes before adding the lemongrass and ginger. Cook for 2 minutes.

Add broccolini, cook for another minute then toss through bok choy and remaining teriyaki sauce. Return the pork to the wok along with the mango and gently toss until fully combined. Season with a little cracked black pepper then serve immediately with rice or noodles

Recipe and image courtesy of Australian Mangoes

Pork Stir Fry Recipe Now that summer is right around the corner, 30 minute meals are a serious necessity in everyone’s life. In the winter months laboring in the kitchen for hours seems appropriate or even romantic, but in the summer months maximizing time outdoors is a high priority so any kitchen shortcuts are highly appreciated. What better way to do that than with a stir fry recipe?! I love love love preparing stir fry recipes because they are always quick to prepare and require minimal cooking time. The prep time can take longer because with a stir fry, since the cooking process happens so fast, you want to make sure all of your ingredients are ready to go before you even turn on the stove. Want to hear my secret tip to minimize even the time required on the prep of a stir fry recipe? Minimize the ingredients. And that’s exactly what I’ve done here with this Garlic Pork Stir Fry recipe. The heart of this recipe is a Smithfield Marinated Fresh Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin (which you can find at your local Safeway in the fresh meat section). The Smithfield Marinated Fresh Pork is 100% fresh pork with no artificial ingredients, and since the pork is already marinated it is even more flavorful. For a super quick cook time on the pork you’ll want to place the pork in the freezer for a couple hours which makes for easier paper thin slicing, which then allows for pork that cooks in minutes. I always find that if meat is ever so slightly frozen you can perfectly cut it into super thin slices. Not so easy to do once the meat is thawed completely. The Smithfield Marinated Fresh Pork is available in a variety of cuts from sirloins, tenderloins and roasts and in different marinades from teriyaki to mesquite and many more, so there are lots of different options for the pork lovers out there. If you ask me, I love my pork in a good stir fry so that’s the route I opted to go. With this Asian Garlic Pork Stir Fry recipe think real flavor, real fast. That’s essentially the motto of this recipe. You don’t need more than a handful of ingredients – the main ones being pork, garlic, tamari and oyster sauce. Those are the key ingredients in this recipe and the rest are optional – just my own ways of dressing up the recipe a bit more. If you’re interested in learning more about how to prepare 30 minute recipes using Smithfield Marinated Fresh Pork products be sure to check out and also join the “What Can You Do With 30?” meal and tip contest where you can submit your own original recipes and have a chance to win various prizes. This Asian Garlic Pork Stir Fry recipe is hands down one of my new favorite recipes. This is inspired by a recipe my aunt was raving about that I knew I had to make. I am usually more of a chicken stir fry person but I wanted to branch out and figured a stir fry of paper thin pork tenderloin slices would be even easier and quicker to make. I was right! This recipe comes together in no time at all and requires minimal prep. Essentially all you have to do is thinly slice the pork, chop the garlic, and yes you’ll want the whole head of garlic, measure out tamari and oyster sauce and that’s it. You are ready to start cooking! Get the wok warmed up, lightly pan fry the garlic, remove, and then add in the pork. The super thin slices cook in about 2 minutes and then the garlic and sauces are added. I like to add a bit of brown sugar to balance out the saltiness, but this is entirely optional. I love to garnish this garlic pork stir fry with scallions, and lemon juice. For an optional spicy kick be sure to add in a bit of crushed red pepper flakes! This easy Pork Stir Fry recipe comes together in under 30 minutes and makes for the perfect low fuss summer meal. With Smithfield Marinated Fresh Pork products you can easily have dinner on the table in 30 minutes or less all summer long. Ingredients

  • 300g pork tenderloin fillet, sliced thinly
  • 1/2 red chilli, finely chopped
  • 2 large garlic cloves, finely chopped
  • 20g root ginger, peeled and finely chopped
  • 1.5tbsp Amoy reduced salt soy sauce
  • 1tbsp rapeseed oil
  • 1 red pepper, cut into strips
  • 100g sugar snap peas, cut in half
  • 3tbsp stir-fry sauce
  • 300g pack Amoy straight to wok medium noodles
  • 8 spring onions, sliced
  • 100g beansprouts

How to Make Pork Stir Fry &ndash the Recipe Method


Whisk the Ingredients. Whisk all of the ingredients together in a small bowl until well combined &ndash gochujang, hot paprika, sesame oil, soy sauce, vinegar, brown sugar, garlic and ginger, chicken broth, red pepper flakes and cornstarch.


Stir Fry the Pork. Heat the oil in a large pan or wok (or use a large skillet) to high heat. Add the pork and cook for 2 minutes, stirring often.

Stir Fry the Vegetables. Add the peas and chopped peppers. Cook, stirring often, for 2 minutes, or until the vegetables are crisp tender.

Stir Fry Sauce. Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the pork is cooked through and the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the pork and vegetables.

Garnish and Serve. Garnish and serve with chopped green onion, toasted sesame seeds and spicy red pepper flakes. I like my pork stir fry with either steamed white rice or stir fry noodles.

Boom! Done! Your pork stir fry is ready to enjoy! Looks so good, doesn&rsquot it? It smells amazing in here. This is so fast and easy to make! I love that.

When you need a versatile, family-friendly meal, look no further than these delicious stir-fry recipes. You can prepare them using a wide range of proteins&mdashthink shrimp, pork, beef, chicken, or turkey&mdashand they generally feature a fantastic assortment of vegetables and fruit (looking at you, pineapple!). One of the things we love about stir-fry is how fast it is to prepare: All of these recipes come together in less than one hour, with some even going from pantry to plate in just 15 minutes. That means that on busy weeknights, you can have a delicious, flavorful dinner for four on the table in no time at all. Save even more prep time by pre-cooking rice&mdashbecause after all, what's a delicious stir-fry recipe without a bed of sticky rice beneath it?

What really makes our collection of stir-fry dishes stand out from other recipes that combine meat and vegetables is the sauce. An umami-rich combination of oyster sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic is always a classic, but you'll also find our take on a sweet-and-sour glaze made with fruit marmalade and a pared down combination of balsamic vinegar, olive oil, and herbs.

Another great feature of stir-fry recipes is that they use an abundance of fresh vegetables like mushrooms, snap peas, asparagus, green beans, and onions. Take a peek at what's in season at a local farmers' market or grocery store and feel free to experiment with your different produce.

Using a wok or skillet, you can deliver an exciting combination of ingredients for lunch or dinner any day of the week with these 24 stir-fry recipes.

How to make Sweet Miso Pork Stir Fry

The first step for this miso stir fry recipe is to make the marinade/sauce. I love when you can make something once and use it for multiple things. However, you’ll want to make sure not to mix the marinade from the pork tenderloin with what you use for the sauce – that’s a big cross-contamination mistake.

Street Smart Nutrition Tip: To read more about food safety and cooking with pork, check out this resource on endpoint cooking temperatures.

Use a sharp knife to cut your pork tenderloin into thin strips. Add them to a mixing bowl, then cover and coat with the marinade. Seal the top and let it marinate in the fridge for at least four hours. If you can do it for longer, great! Sometimes I even prep this step the night before for maximum flavor.

When you’re ready to cook, prep your veggies and heat your skillet. The key to a good pork stir fry is high heat. The thin strips will cook very quickly, needing only a few minutes on each side. It is a misconception that pork must be cooked until juices run clear and the meat is white. This is false! With modern pork production practices, commercial retail pork is safe when cooked to an internal temperature of 145⁰F, which will be a light blush pink color. You’ll be able to see that since you aren’t adding the sauce until the end of cooking.

The other key to a good stir fry is to not overcrowd your pan. Transfer the cooked pork to a clean mixing bowl and allow it to rest while you cook the veggies. Once they’re ready, add the pork back in and pour in the sauce. Stir until everything is combined, then garnish and serve with rice!

Watch the video: Chinese Mango Beef Stir Fry