| 3/4 | cup diced cooked pork |
| 1/2 | teaspoon cornstarch |
| 1 | mango, peeled and diced (1 pound) |
| 1 | can (8 ounces) sliced water chestnuts, drained |
| 1 | cup sliced fresh mushrooms (3 ounces) |
| 1 | tablespoon finely chopped gingerroot |
| 1 | garlic clove, finely chopped |
| 3 | cups cold cooked rice |
| 2 | teaspoons reduced-sodium soy sauce |
| 1 | cup frozen green peas, thawed |
| 2 | medium green onions, sliced (2 tablespoons) |
| 1/8 | teaspoon pepper |
Serve with...
Gingered Shrimp
Total Time:
2 hours 15 min
| 1. | Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok. |
| 2. | Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute. |
|
| Use any remaining mango in a fresh-fruit salad, and serve alongside the fried rice. |
|
| Can't find fresh mangoes? Use 1 cup of diced mango slices available in jars instead. |
Nutrition Information:
260 ( 25 ); 3 g ( 1 g); 15 mg; 110 mg; 52 g ( 5 g); 11 g 18 %; 26 %; 4 %; 14 % 2 ; 1 ; 1 ; 1/2