Sweet and Sour Pork
with Mango and Sticky Rice
Tangy vinegar, savory soy sauce, and spicy ginger make the base to this nontraditional sweet and sour sauce. Sweet bell pepper and mango elevate this revamped take-out dish even further.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Chops
¾ cup
Basmati Rice
1 unit
Mango
1 unit
Red Bell Pepper
2 clove
Garlic
1 thumb
Ginger
2 unit
Scallions
2 tablespoon
White Wine Vinegar
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
Corn Flour
Not included in your delivery
2 teaspoon
Sugar
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Bring 1 ½ cups water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice to the boiling water, reduce to a simmer, and cover for 15 minutes, until tender.
Meanwhile, mince or grate the garlic. Core, seed and remove the white ribs from the bell pepper, then finely dice. Peel and cube the mango, being careful to cut around the flat pit. Peel and mince the ginger. Thinly slice the scallions, keeping the greens and whites separate
Cut the pork into 1-inch cubes, then season on all sides with salt and pepper. Place the pork and corn flour in a medium bowl and toss to coat.
Heat 1 tablespoon oil in a large pan over medium-high heat. Working in batches, if necessary, add the pork to the pan and cook, turning occasionally, until browned on all sides, about 4 minutes. Set aside.
In the same pan, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper, and garlic and cook until softened, 3-4 minutes. Add the mango, ginger, soy sauce, vinegar, and 2 teaspoons sugar to the pan and bring to a simmer
Return the pork to the pan and toss to combine. Season with salt and pepper.
Serve the pork atop the rice and sprinkle with scalliongreens. Enjoy!
