Thursday- Teriyaki-Mango Pork

Adapted from Clean Eating

Chef’s Notes: I’ve been on a huge mango bender. It has been my evening dessert for about 2-3 weeks now. I really did like the mango in the stir-fry, it kind of melted like peaches in a cobbler! Don’t be grossed out by that, it was quite tasty. But because of this recipe we are now all out of mangoes for the week; excuse me whilst I weep!

Plan of Attack:

1. Cook all in ONE pan

Ingredients for 2:

4 oz thai rice noodles, cooked according to package directions

2 tsp wok oil

¼ C red onion, roughly chopped

2 cloves garlic, minced

8 oz pork loin, thinly sliced

½ C chicken broth

1 ½ Tbsp teriyaki sauce

1 bok choy (or 2 baby bok choys), chopped

1 mango, peeled and cubed

½ C sliced water chestnuts

Instructions:

1. Before starting, in a small bowl whisk together chicken broth & teriyaki sauce; set aside
2. Heat wok oil in wok to medium-high heat
3. Add garlic & onion; sauté 2 minutes
4. Add pork; sauté 2 ½-3 minutes
5. Pour in teriyaki mixture and bring to a simmer
6. Finally add bok choy, mango & water chestnuts and cook 1-2 minutes more
7. Toss in the cooked noodles and warm through
8. Enjoy!

Remember by threat to the Squash yesterday?

Fruition.

Or should I say SquashPickle-ition.

Since it is a sacred family recipe shared with us by Lolo, I won't be sharing it. Maybe I'll just share a jar with you, since I have more cucumbers just begging for the same fate.

Food for the Winter,

the SupperSmiths, forging one meal at a time