Teriyaki-Mango Pork with Bok Choy & Water Chestnuts
- 8 oz soba noodles (aka buckwheat noodles)
- 2 tsp safflower oil
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 1 lb lean pork (pork tenderloin or loin chop), trimmed of visible fat and cubed
- 1 cup low-sodium chicken or vegetable broth
- 1 tbsp low-sodium teriyaki sauce
- 4 cups chopped bok choy (leaves and stalks)
- 3 cups fresh or frozen cubed mango (thawed if frozen)
- 1 cup sliced water chestnuts
- Sea salt and fresh ground black pepper, to taste
- Produce
- Garlic (2 cloves)
- Mango, fresh or frozen (3 cups)
- White onion (1/2 cup)
- Meat
- Pork, lean (1 lb)
- Canned Goods
- Chicken or vegetable broth, low-sodium (1 cup)
- Water chestnuts (1 cup)
- Condiments
- Teriyaki sauce, low-sodium (1 tbsp)
- Cooking & Baking
- Safflower oil (2 tsp)
- Sea salt and fresh ground black pepper (1)
- Pasta & Grains
- Soba noodles (8 oz)
- Other
- 4 cups chopped bok choy (leaves and stalks)
Preparation
Read recipe preparation on cleaneatingmag.com
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Published July 25, 2011 (1 year ago).
7 people saved this recipe.
