Mango Pork Stir-Fry

• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 3 tablespoons soy sauce
• 1 small head bok choy
• 1 lb pork tenderloin, cut into thin strips
• 2 tablespoons vegetable oil, divided
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 cup water
• 1/4 teaspoon crushed red pepper flakes
• 4 green onions, thinly sliced
• 1 medium mango, peeled and cubed
• 1 teaspoon sesame oil

1. In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
2. Cut off and discard root end of bok choy, leaving stalks with leaves.
3. 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.
4. In a large skillet, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
5. 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.
6. 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.

cornstarch, chicken broth, soy sauce, choy, pork tenderloin, vegetable oil, garlic, fresh gingerroot, water, red pepper, green onions, mango, sesame oil

Taken from www.food.com/recipe/mango-pork-stir-fry-325229 (may not work)