Adding more tang to a fa­vorite dish

The Phoenix - - OUR TOWNS - By Jim Bai­ley

One of my fa­vorite Asian dishes has got to be Tan­ger­ine Beef. But I wanted some­thing with­more fla­vor and tang. Here is the best Yanked recipe with Tan­ger­ine Beef in mind, but with a tweek.

Sweet and Sour Mango Pork


½ cup corn­meal 1 tea­spoon chili pow­der ½ tea­spoon black pep­per ¼ cup rice vine­gar 2 ta­ble­spoons both honey and soy sauce ¼ tea­spoon dried ginger 2 egg whites, whisked well 1 pound lean pork, cubed 3 ta­ble­spoons canola oil 4-6 ounces snap peas 1 tea­spoon minced gar- lic in oil

1 mango, pit­ted, peeled and diced

1 yel­low bell pep­per, halved, seeded and diced

3 cups hot cooked rice, kept warm


Mix corn­meal, chili pow­der and pep­per in a shal­low bowl; set aside. In an­other bowl, mix vine­gar, honey, soy sauce and ginger, stir­ring well; set aside. In yet an­other, larger bowl, add whisked egg­whites and add pork, stir­ring to coat well.

Lift out pork with a slot­ted spoon, or your fin­gers, and al­low ex­cess egg whites to drain. Add to bowl of corn­meal mix and toss to make sure every piece is evenly coated. Let stand while heat­ing oil.

In a large skil­let, heat oil over medium high heat un­til hot. Care­fully add pork cubes, sep­a­rat­ing as you place in hot oil. Cook a to­tal of about 5-6 min­utes, turn­ing fre­quently, or un­til browned all over and the pork has com­pletely cooked through.

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. Bring to a boil and al­low to cook 2 min­utes. Re­move from heat to serve over hot cooked rice. Serves 3.

The Yan­kee Chef Jim Bai­ley is a third­gen­er­a­tion chef, food colum­nist, cook­book author and food his­to­rian. Bai­ley lives in Maine with his wife and four chil­dren.


A dish of Sweet and Sour Mango Pork is shown.

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