Good morning! It’s STILL raining here in beautiful central Ohio. Anna is napping and I am running around doing laundry, making dinner and getting ready for the day. We are planning on heading to the gym when she wakes up, but I thought I would post dinner, since it’s done. We are having our friends Levi and Alexis over for dinner tonight so hopefully they like it!

Teriyaki Mango Pork or Tofu

(adapted from Clean Eating and EatingWell)

• 1 pork tenderloin (2 loins), trimmed and diced into small cubes
• 1 white onion, diced
• 3 T. minced garlic
• 3 T. EVOO
• 2 T. lite soy sauce
• 3 T. teriyaki sauce
• 1 tsp. crushed red pepper
• 1 T. crushed ginger
• 1 tsp. sesame oil
• 4 cups of bok choy, sliced thin
• 2 cups of diced mango
• 2 cans of water chestnuts (you could use 1, but we like them!)
• rice noodles or rice
• tofu (for making some vegetarian) diced

1. In a large pan, cook pork cubes with 2 T. EVOO, soy sauce, and 2 T. garlic until the pork is cooked through.
2. In a separate pan (if you are making some without pork to add to tofu), simmer onion, with 1 T. EVOO and a splash of water until soft.
3. Add teriyaki sauce, sesame oil, ginger, red pepper, 1 T. garlic and sliced bok choy.
4. Stir and add diced mago and water chestnuts.
5. Cook for about 2 minutes until bok choy wilts but does not soften completely.
6. Add mango/bok choy mixture to some pork and some tofu – depending on who you are serving.
7. Serve over rice noodles or rice and with a glass of Merlot

Share on Facebook