Name: Pork & Mango Stir Fry with Bell Pepper & Sugar Snap Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ½ ml chicken or vegetable broth; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 3 mangoes; 6 pork chops, boneless; 3 red bell peppers; 3 (227 g) pkg sugar snap peas; black pepper; cornstarch; crushed red pepper; salt; soy sauce; virgin coconut oil

Pork & Mango Stir Fry with Bell Pepper & Sugar Snap PeasPork & Mango Stir Fry with Bell Pepper & Sugar Snap Peas — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

355 ½ ml chicken or vegetable broth

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

3 mangoes

6 pork chops, boneless

3 red bell peppers

3 (227 g) pkg sugar snap peas

black pepper

cornstarch

crushed red pepper

salt

soy sauce

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Peel the mangoes, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and large dice the flesh (cut into 2-cm cubes). Transfer the mangoes to a small bowl.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Large dice the peppers (cut into 2-cm cubes) and transfer to a large bowl.

Halve the sugar snap peas at an angle and add to the bowl with the bell peppers.

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle and transfer to a small bowl.

Peel and grate or mince the ginger. Transfer the ginger to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the ginger.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat dry the pork chops with paper towels and place on a cutting board; thinly slice crosswise into bite-sized strips.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Add the pork strips to the skillet and season with salt and pepper; cook, tossing occasionally, until the pork is browned and cooked through, 3 to 4 minutes total. Once done, transfer to a bowl.

Once the pork has been transferred, add more coconut oil to the skillet followed by the ginger, garlic, and crushed red pepper; stir until fragrant, 15 to 30 seconds.

Add the bell pepper and snap peas to the skillet; cook, tossing occasionally, until the vegetables are lightly browned and tender-crisp, 3 to 4 minutes.

While the vegetables cook, in a medium bowl, combine and whisk together cornstarch, broth, and soy sauce.

Return the pork to the skillet, then add the mango, ¾ of the green onions (save the rest for garnishing), and sauce. Cook, stirring constantly, until the stir fry is heated through and the sauce is thickened, 2 to 3 minutes. Remove from the heat.

To serve, add the stir fry to a dinner bowl and garnish with the remaining green onions. Enjoy!

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