I love Asian food, mostly Thai, but I get the occasional craving for Chinese as well. I also love stir fry, but every time I try to wing it, it comes out disastrous. When I saw this Pork and Mango Stir Fry recipe in So Easy, I had to try it. When I saw that one of the ingredients was Chinese five spice powder, I was even more intrigued. I had first heard of it when my next door neighbor used it in her cookies for my mom's annual holiday cookie exchange, and I hadn't heard of it since. I was curious to see how an ingredient in cookies would work as an ingredient in stir fry.
The first bite was interesting. I tasted a lot of spice and a lot of flavor. I wasn't sure how I felt about it. A few bites later, though, I was really enjoying it. The recommended portion size of 2 cups was HUGE and filled me to the brim. When I ate the leftovers I had less to save some calories. (You can also save a bunch of calories if you skip the rice altogether.) I thought the leftovers were actually better! The flavors kind of mellowed out, particularly the spice.
This was really delicious, and I will definitely make it again. I might try it with pineapple instead of mango sometime too.
No comments:
Post a Comment