Teriyaki Pork & Mango Stir Fry

Last night I made Teriyaki Pork and Mango Stir Fry out of the Nov. Rachael Ray mag.  It said the prep was only 20 minutes, but I found it to be a lot longer than that...might or might not have anything to do with trying to keep a 3 year old's hands out of everything or keeping a six month old from crying her fool head off.  ;)  Anyhoo, I followed the recipe exactly and I was a little disappointed.  Mine looked nothing like the picture in the magazine. The flavors weren't as sharp as I would have liked...but my husband and kids ate it right up!  Hubby had seconds and packed the leftovers for his lunch.  Hmpf...go figure.  :)

Teriyaki Pork and Mango Stir Fry
serves 4  prep 20 min  cook 15 min
serve with steamed rice (I made minute rice)

1 lb of boneless pork chops
1/2 cup flour
2 teaspoons salt
1/4 cup vegetable oil
1 small head of napa cabbage, cored and thinly sliced crosswise
4 cloves of garlic, finely chopped
one 1-inch piece fresh ginger, finely chopped (about two tablespoons)  [I used some premade stuff in a tube, found in the produce section]
3 tbsp store-bought teriyaki sauce
2 mangoes, cut into matchsticks
2 cups bean sprouts

1.  On a work surface, place pork chops between 2 sheets of plastic wrap (or use an empty cereal bag), and using a meat mallet pound meat to 1/4 in thick.. Slice into 1/4 inch thick strips.  In a shallow bowl, whisk flour and salt.  Add pork and toss.
2. In a large nonstick skillet, heat 3 tbsp of oil over med-high heat.  Shake off excess flour from pork and arrange in  a single layer in the skillet.  Cook until browned and crisp on one side about 3 minutes; turn and cook, stirring until browned all over 2-3 minutes.  Transfer to plate.  [I found the meat to cook much faster than this, so be sure to keep an eye on it!]
3.  Add the remaining oil and cabbage to the skillet and cook, stirring occasionally until the cabbage starts to brown 2-3 minutes.  [once cabbage begins to wilt, it goes fast have sauce ingredients ready to go!] Add the garlic and ginger; cook/stir 30 seconds.  Stir in the teriyaki sauce then toss pork and mangoes.  Serve over rice and top with bean sprouts.

If you've never had bean sprouts they have a very mild earthy taste, but provide a nice cool crunch.  The kids liked them.  I had a hard time keeping their hands out of the cabbage, mangoes, and sprouts while I was elbow deep in flouring the pork.  ;)   I'm pretty sure they are super good for you!