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!

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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