Cut pork crosswise into 1/4-inch-thick slices. Combine pork, soy sauce, sherry, and sesame oil in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Remove pork from marinade, reserving marinade. Combine the water and cornstarch; add to reserved marinade. Coat a wok or large nonstick skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add pork; stir-fry 1 minute. Add bell pepper, gingerroot, and garlic; stir-fry 2 minutes. Add marinade mixture; bring to a boil, and cook 1 minute, stirring constantly. Add mango; stir-fry 1 minute.
Yield: 4 servings (serving size: 1 cup pork mixture, 1 cup rice, and 1 tablespoon green onions). Per serving: 481 Calories; 10g Fat (19% calories from fat); 19g Protein; 75g Carbohydrate; 37mg Cholesterol; 521mg Sodium Serving Ideas : Serve over rice; sprinkle with sliced green onions. Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #412 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 36.9mg||11 %|
|Sodium 504.1mg||17 %|
|Potassium 579.8mg||15 %|
|Total Carbohydrate 69.2g||20 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 65.7g|
|Protein 17.8g||25 %|
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Calories per serving: 442
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