Ingredients: 3/4 cup diced cooked pork 1/2 teaspoon cornstarch 1 mango, peeled and diced (1 pound) 1 can (8 ounces) sliced water chestnuts, drained 1 cup sliced fresh mushrooms (3 ounces) 1 tablespoon finely chopped gingerroot 1 garlic clove, finely chopped 3 cups cold cooked rice 2 teaspoons reduced-sodium soy sauce 1 cup frozen green peas, thawed 2 medium green onions, sliced (2 tablespoons) 1/8 teaspoon pepper Total time: 30 min Directions:1.Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok. 2.Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute. |