One of my favorite Asian-inspired dishes has got to be Tangerine Beef, but I wanted something with more flavor and tang. Like Sweet and Sour Mango Pork.
So, here is the best Yanked recipe, with Tangerine Beef in mind, with a twist. Sweet versus sour – and you’re the winner.
- 1/2 cup cornmeal
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1/4 teaspoon dried ginger
- 2 egg whites, whisked well
- 1 lb lean pork, cubed
- 3 tablespoons canola oil
- 4-6 oz snap peas
- 1 teaspoon minced garlic
- 1 mango, pitted, peeled and diced
- 1 yellow bell pepper, halved, seeded and diced
- 3 cups hot cooked rice, kept warm
- 1 Mix cornmeal, chili powder and pepper in a shallow bowl; set aside. In a bowl, mix vinegar, honey, soy sauce and ginger, stirring well; set aside. In another bowl, add whisked egg whites; set aside.
- 2 Add pork cubes to a large bowl and pour in the beaten egg whites. Toss or stir pork until all meat is completely coated. Lift out pork with a slotted spoon, or your fingers, and allow excess egg whites to drain.
- 3 Add to bowl of cornmeal mix and toss to make sure every piece is evenly coated. Let stand while heating oil.
- 4 In a large skillet, heat oil over medium high heat until hot. Carefully add pork cubes, separating as you place in hot oil.
- 5 Cook a total of about 5-6 minutes, turning frequently, or until browned all over and the pork has completely cooked through.
- 6 Add snap peas and garlic, tossing to combine. Continue cooking until peas are crisp tender, another 4-5 minutes. Add mango, bell pepper and soy sauce mixture, stirring well.
- 7 Bring to a boil and allow to cook 2 minutes. Remove from heat to serve over hot cooked rice.