Directions

1. Cut pork into 1⁄4-inch thick pieces about 2 inches long. Mix sesame oil, tamari and sherry in a shallow bowl, add pork and marinate for 20 to 30 minutes in refrigerator.
2. Drain pork, reserving liquid in a cup or small bowl. Add 1⁄4 cup water to the liquid and mix in cornstarch.
3. Heat peanut oil in a large skillet. When hot, add pork and cook, stirring one minute. Add bell pepper and cook 1 minute more. Add garlic and ginger and cook 1 minute longer. Add reserved 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 with naan or other favorite flat bread.

Per serving: 429 calories, 11g fat, 49g carbohydrate, 28g protein, 667mg sodium, 4g fiber