Name: Crispy Ginger Pork Stir-Fry with Broccoli, Pepper, Mango & Cashews
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; ¾ cup cashews, roasted unsalted; 1 small bunch cilantro; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 mangoes; 6 pork chops, boneless; 3 red bell peppers; 1 ½ medium red onions; black pepper; chili-garlic sauce; cornstarch; honey; neutral vegetable oil; salt; soy sauce

Crispy Ginger Pork Stir-Fry with Broccoli, Pepper, Mango & CashewsCrispy Ginger Pork Stir-Fry with Broccoli, Pepper, Mango & Cashews — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 crowns broccoli

¾ cup cashews, roasted unsalted

1 small bunch cilantro

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 mangoes

6 pork chops, boneless

3 red bell peppers

1 ½ medium red onions

black pepper

chili-garlic sauce

cornstarch

honey

neutral vegetable oil

salt

soy sauce

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, pat pork dry with paper towels and slice crosswise into thin strips. Place in a large bowl, along with cornstarch, salt, and pepper, then toss to coat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add pork and cook, stirring occasionally, until golden, crispy, and cooked through, 4-5 minutes. Remove to a plate. (Reserve pot with cooking juices for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, separate broccoli into bite-sized florets and cut stems into smaller pieces. Place in a clean large bowl.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; medium dice the flesh. Add to the bowl with the broccoli.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl.

Peel and mince ginger and garlic. Add both to the bowl.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl.

Return the pot (with cooking juices) to medium-high heat. Once the pot is hot, add veggies, mango, ginger, and garlic; cook, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for the next step.)

Meanwhile, place soy sauce, water, chili-garlic sauce, and honey in the reserved bowl, then whisk to combine the sauce.

When the veggies are starting to soften, add sauce and cashews to the pot. Continue to cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes more.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the pot, along with the crispy pork, and stir once more to combine. Remove from heat.

To serve, divide stir-fry between plates or bowls. Enjoy!

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