Spicy Mango Orange Pork with Cashews

Spicy Mango Orange Pork with Cashews

This is my kind of quick and easy family dinner. Although, I will also confess that when on the rare occasion that I am left alone for dinner, I can whip up a single serving of this in no time flat. On those occasions I will most likely very thinly slice a single pork chop to use in this dish rather than the pork tenderloin. As long as it is quickly cooked it works almost as well as the more tender loin meat.

We serve this most often over thin Chinese noodles which cook in just a few minutes but it is also terrific with plain steamed rice too. This dish comes together so quickly that your family could be sitting down to dinner in less time than it takes for a take-out delivery...and it's likely to be a whole lot tastier too.

Serves 4

• 1 lb thinly sliced pork tenderloin
• 2 cloves minced garlic
• 3 tbsp peanut oil
• 1 cup diced red pepper
• salt and pepper to season

Heat peanut oil in a wok over high heat. Quickly add the garlic and pork, season with salt and pepper and stir fry for only about a minute. Add the peppers and stir fry for only about another 30 seconds. Remove the pork and peppers from the wok and set aside.

To the wok add

• 1 cup orange juice

Simmer to reduce the orange juice volume by half before adding all at once

• 4 tbsp Hoisin sauce
• 4 tbsp rice wine or Chinese cooking wine
• 3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
• 3 tbsp honey
• 1 tsp crushed chili sauce or 1/2 tsp chili flakes (optional or to taste)
• 2 tsp soya sauce
• 2 tsp toasted sesame oil
• 1/2 tsp Chinese Five Spice powder
• 1 tbsp finely grated fresh ginger

Simmer for a couple of minutes before returning the pork and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 

• 1 tsp corn starch dissolved in an ounce of cold water. 

Toss in:

• 2 fresh mangoes, diced

Cook for only a minute to warm through the mango. Serve over noodles or rice and when serving, sprinkle the plates with:

• 3/4 cup toasted cashews 
• 1/3 cup chopped green onions