The Stir Fry Savior

With aging green beans and an overripe mango impetuously purchased days before, a stir fry transformed these seemingly mismatched ingredients into a lovely dinner. Quick and inexpensive, it makes a beautiful weeknight dish. Substitute asparagus for the green beans (my preference if not for impending bean death). Use mango or peaches — whatever is in season and lying around your kitchen. Chicken can easily replace the pork too. Think of it like Words With Friends, combine random ingredients to make a complete meal.

Caribbean Pork and Mango Stir Fry
Serves 2.


1/2 lb of pork cutlets or tenderloin, cut into strips
1/4 lb of cleaned green beans or asparagus pieces
1 ripe mango or 2 small peaches, pitted and sliced
1 tbsp of scallions
1/4 cup sliced red onions
1/2 tbsp of garlic
1/2 tbsp of olive oil
Kosher salt
Freshly ground black pepper
Red pepper
Feta cheese (optional)


Blanch the green beans or asparagus. Then chill in ice bath. (Can be done ahead.) In a non-stick pan, saute the onions, scallions and garlic in olive oil over medium heat for 2 minutes. Add the pork and green veggies. Saute for 2 mins. Then add the fruit and saute for another 2 minutes or until the protein is cooked through and the fruit is slightly softened. If you want to break all the rules, toss with feta cheese crumbles. The cheese may be more Mediterranean than Caribbean, but you get the idea.

Plate over steamed rice. Or if going carb light, with the softened fruit, there should be enough stir fry sauce to use as a dressing to moisten a bed of lettuce.


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