Melon and Mango with Pork

Toss the takeout! This slimmed-down dish is delish. Traditional Chinese cuisine is among the healthiest, but the American version of sweet-and-sour pork is sugary and fatty. Ying Chang Compestine, author of Secrets From a Healthy Asian Kitchen (Penguin Putnam), gave the recipe a healthy revamp — hers uses the leanest part of the pig and gets its sweetness from fruit. So break out the chopsticks and savor these Far East flavors straight from your stove top.

Preparing Time: -
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Served Person: Makes 4 servings

Asian Pork Rice Stir-Fry Low Fat Melon Mango Self

2 cups cooked white rice
1 tsp cornstarch
2 tbsp canola oil
1/4 cup low-sodium soy sauce
2 cloves garlic, peeled and minced
3 green onions, thinly sliced

Preparation Mix marinade ingredients in a bowl; add pork and toss. Cover and refrigerate 30 minutes or longer (marinate overnight for sharper flavor). In a medium bowl, toss melon and mango strips with lemon juice; set aside. Heat oil in a nonstick cooking pan over high heat. Add pork and stir-fry until no pink remains, about 2 minutes. Add the fruit and stir-fry 1 minute. Stir in green onions, reduce heat and cook until all ingredients are heated through (about 1 minute). Season with salt and pepper. Garnish with orange twists and serve over rice. Nutritional analysis per serving with rice: 336 calories, 7.5 g fat (2 g saturated fat), 40 g carbohydrates, 27 g protein Nutritional analysis provided by Self

Melon and Mango with Pork

Ingredients

Nutrition facts