Thinly Sliced Pork & Mango Sauce with Rice

Name: Thinly Sliced Pork & Mango Sauce with Rice
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Thinly sliced pork; 1 large Onion; 1 pack Shimeji mushrooms; 1 large clove Garlic; 3 tbsp White wine (or sake); 1 heaping tablespoon White flour; 200 ml Water; 120 grams Canned mango; 1 1/2 tbsp ●Soy sauce; 1 1/2 tbsp ●Japanese Worcestershire-style sauce; 2 tsp ●Consommé stock granules; 2 pinch ●Salt; 1 ●Pepper; 1 Vegetable oil, rice, sour cream (optional)

cookpad.japan @cookpad_jp

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.

-I used thinly sliced shoulder roast this time.
-Step 8: Be careful not to let it simmer for too long.
-Step 9: If the saltiness is just right, then just season with pepper.
-There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove. Recipe by putimiko

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.

cookpad.japan @cookpad_jp

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.

Saved

Ingredients

2 servings

300 gramsThinly sliced pork
1 largeOnion
1pack Shimeji mushrooms
1 largeclove Garlic
3 tbspWhite wine (or sake)
1heaping tablespoon White flour
200 mlWater
120 gramsCanned mango
1 1/2 tbsp●Soy sauce
1 1/2 tbsp●Japanese Worcestershire-style sauce
2 tsp●Consommé stock granules
2 pinch●Salt
1●Pepper
1Vegetable oil, rice, sour cream (optional)

Saved

Steps

1

Slice the onion into 1cm wide pieces. Mince the garlic. Remove the shimeji mushrooms from the base and break apart into easy to eat pieces.
2

Drain the canned mango and weigh 120 g of fruit.
3

Place the mango and the water in a blender and blend until smooth.
4

Lightly season the pork with salt and pepper (not listed in ingredients) and coat with flour. (It will be easier if you put the pork and flour into a plastic bag and shake to coat.)
5

Place the oil and garlic into a frying pan and slowly cook on low heat to bring out the aroma.
6

Add the pork from Step 4 and cook without burning.
7

Once the pork is pretty much cooked, add the onion. When the onion starts to become transparent, add the shimeji mushrooms and lightly stir-fry. Pour in the wine and cook off the alcohol.
8

Add the mango from Step 3 and bring to a boil. Remove any scum. Add the ● ingredients, lower the heat to low, cover with a lid, and simmer for 10-15 minutes. Stir occasionally while it's simmering and pay attention to the heat.
9

Taste and season with salt and pepper as needed, and then it's done. Serve and optionally top with sour cream.
10

(You could also top with a small amount of heavy cream.)