Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Mango Pork Stir-Fry Two Stars

Mango Pork Stir-Fry

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

1 cup pearled barley
2 1/2 cups water
2/3 cup orange juice
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 tsp. cornstarch
1 tsp. grated lime zest
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 tsp. canola oil, divided
1 medium sweet potato, peeled and grated (about 2 cups)
1 lb. pork tenderloin, sliced along its width into 1/2-inch rounds
1 (8 oz.) bag frozen mixed pepper strips
2 cups frozen mango cubes
2 scallions, thinly sliced
1/4 cup chopped cilantro for garnish (optional)
steamed garden peas for garnish (optional)

directions:

1. Combine barley and water in a medium saucepan and bring to a boil over high heat. Reduce heat to low and simmer, covered, until tender, about 35 minutes. Drain any excess water, cover, and set aside.
2. Meanwhile, in a small bowl, whisk together orange juice, garlic, ginger, cornstarch, lime zest, cumin, chili flakes, salt, and black pepper. Set aside.
3. Heat a wok or large skillet over medium-high heat. Add 2 tsp. of the oil and sweet potato. Cook until tender, stirring very often, about 3 minutes. Transfer sweet potato to a bowl.
4. Add remaining 2 tsp. oil to pan. Add pork and cook until well cooked on the outside and only slightly pink on the inside, about 4 minutes. Transfer pork to bowl with sweet potatoes. Add pepper strips and mango to pan and cook, stirring often, until mango has thawed, about 2 minutes. Stir in sweet potato, pork, scallions, and orange sauce. Heat until sauce has thickened slightly, about 1 minute.
5. To serve, divide barley among 4 plates and top with pork mixture. Garnish with cilantro and steamed garden peas if desired.
Source: Hannaford fresh Magazine, January - February 2014

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 cup pearled barley  
2 1/2 cups water  
2/3 cup orange juice  
2 cloves garlic, minced  
2 tsp. minced fresh ginger  
2 tsp. cornstarch  
1 tsp. grated lime zest  
1/2 tsp. ground cumin  
1/4 tsp. crushed red pepper flakes  
1/4 tsp. salt  
1/4 tsp. freshly ground black pepper  
4 tsp. canola oil, divided  
1 medium sweet potato, peeled and grated (about 2  
1 lb. pork tenderloin, sliced along its width into  
1 (8 oz.) bag frozen mixed pepper strips  
2 cups frozen mango cubes  
2 scallions, thinly sliced  
1/4 cup chopped cilantro for garnish (optional)  
steamed garden peas for garnish (optional)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading