Directions:
- In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
- Cut off and discard root end of bok choy, leaving stalks with leaves.
- Cut enough leaves into 1-inch slices to measure 2 cups. Cut enough stalks into 1/2-inch pieces to measure 2 cups. Save remaining bok choy for another use.
- In a large skillet, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
- Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango, and reserved pork; heat through. Stir in seame oil. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.78 Kcal (1138 kJ) | ||
| Calories from fat | 91.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 16% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 925.14mg | 39% | |
| Potassium | 668.22mg | 14% | |
| Total Carbs | 18.03g | 6% | |
| Sugars | 12.65g | 51% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 26.3g | 53% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 1.5mg | 9% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.09 Kcal (406 kJ) | ||
| Calories from fat | 32.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 16% | |
|---|---|---|---|
| Cholesterol | 26.33mg | 25% | |
| Sodium | 330.49mg | 39% | |
| Potassium | 238.71mg | 14% | |
| Total Carbs | 6.44g | 6% | |
| Sugars | 4.52g | 51% | |
| Dietary Fiber | 0.76g | 8% | |
| Protein | 9.4g | 53% | |
| Vitamin C | 12.3mg | 57% | |
| Iron | 0.5mg | 9% | |
| Calcium | 10.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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