Mango-Pork Stir-Fry This is a light, quick midweek meal for a hard-working couple. Makes 2 servings.
	Ingredients: Salsa 1 pork tenderloin, about 1/2 pound, trimmed of excess fat 1 teaspoon sesame oil 2 tablespoons light soy sauce 2 tablespoons rice wine or dry sherry 1/2 red bell pepper 1 large clove garlic 2 teaspoons fresh ginger 1 medium mango 1 teaspoon cornstarch 2 teaspoons peanut oil 2 cups cooked basmati rice
	Instructions: 1. Cut pork across the grain into pieces 1/4 inch thick and about 2 inches long. Mix sesame oil, soy sauce, and rice wine or sherry in a shallow bowl and marinate pork in that mixture 20 to 30 minutes at room temperature. 2. Meanwhile, cut bell pepper into 1/4-inch-wide strips. Mince garlic and ginger and peel and cut mango using pop up method. Mango cubes should be about 3/4 inch square.) Drain pork, reserving liquid in a cup or small bowl. Add 1/4 cup water to the liquid and mix in cornstarch. 3. Put oil in a large skillet or wok over high heat. When hot, add pork and cook, stirring, 1 minute. Add bell pepper and cook 1 minute more. Add garlic and ginger and cook 1 minute more. Add marinating liquid and stir until mixture just begins to thicken. Add mango and stir gently. Add more water if mixture thickens too quickly. When mango is heated through but still holds its shape, remove from heat and serve over basmati rice.

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