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Show Escape The Mundane With Mango u ft I r 1 y . I - t I ft If you're like most people, the Chinese-cooking wok you received last Christmas or for your anniversary is still stored neatly in the hall closet. It's a shame that such a fast and nutritious cooking method is not used more often. Why not use the Mango-Chicken Stir Fry as an excuse to rescue the wok from its closet? Juicy mango complements this oriental concoction of chicken, green pepper and almonds, all spread on a bed of cooked brown rice. The aforementioned ingredients are all bathed in a rich sweet 'n sour sauce. The mango has such a reputation for juiciness that it has even earned the nickname, "the bathtub fruit." Devotees claim you actually have to eat it while sitting in the bathtub because the juice runs everywhere! Aside from being good for you, the mango is high in Vitamin C, it's also easy to prepare. They can be eaten out of hand like a banana, by simply scoring the skin into quarters and peeling the skin away. For chunks or slices, peel the fruit and cut the meat away from the seed with a sharp knife. The fruit adheres to the seed like a cling peach. The seed is elongated and is the general shape of the fruit. So organize a search party for your wok and give it a chance you may never eat conventionally again. MANGO-CHICKEN STIR FRY 2 chicken breasts, skinned and boned 14 cup vegetable oil 1 tablespoon soy sauce v 14 cup pineapple juice 1 tablespoon vinegar 2 tablespoons brown sugar 2 tablespoons cornstarch 14 teaspoon ginger 1 green pepper, cut in strips 12 cup sliced almonds 2 soft Calavo mangos, peeled, seeded and sliced 3 cups hot cooked brown rice Cut chicken into 1-inch cubes; brown in hot oil in wok. Meanwhile, in small bowl combine soy sauce, pineapple juice, vinegar, brown sugar, cornstarch and ginger. Mix until smooth. Add green pepper and almonds to wok and stir fry until slightly tender. Add soy sauce (juice), cornstarch corn-starch mixture to wok, stir until thick. Reduce heat on wok and add sliced mangos. Serve immediately over hot cooked brown rice. Makes 4 servings. |