Grilled pork, pepper and mango stir fry with peanut sauce

Today’s 15-minute lunch is a medley of meat, vegetables, fruit, aromatics and a sauce that will leave you wondering why you never thought of throwing together pantry basics to create something so uniquely wonderful.

What sauce? One made with peanut butter, hoisin sauce, kalamansi juice and chopped chilies. A spin on peanut-based satay sauce, definitely. Who knew it would work magic in a stir fry?

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Grilled pork, pepper and mango stir fry with peanut sauce

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2 to 3

Author Connie Veneracion

Ingredients

• 1 heaping tablespoon hoisin sauce
• 2 heaping tablespoons peanut butter (I used the inexpensive oily local kind — Lily’s — not sure if other varieties will work)
• hot water
• juice of 2 kalamansi
• 2 bird’s eye chilies finely chopped
• 2 tablespoons vegetable cooking oil
• 1 onion julienned
• 1 large bell pepper julienned
• 3 cloves garlic minced
• 1/2 teaspoon ginger grated
• salt to taste
• pepper to taste
• 1 and 1/2 cup grilled pork thinly sliced
• a tiny drizzle of sesame seed oil
• 1 ripe mango thinly sliced
• scallions sliced, to garnish

Instructions

1. Stir together the hoisin sauce and peanut butter until smooth. Pour in enough water to make the mixture pourable but not too thin, about 4 tbsps. or so. Stir in the kalamansi juice and chopped chilies.
2. Heat the cooking oil in a wok or frying pan. Stir fry the bell pepper and onion for about 30 seconds. Sprinkle with salt and pepper. Add the garlic and ginger; stir fry for another 30 seconds.
3. Add the pork to the pan. If the pork is not well seasoned, add more salt and pepper. Stir fry until the pork is heated through, about a minute or two.
4. Pour the sauce into the pan. Stir fry until the sauce coats all the ingredients. Drizzle in the sesame seed oil. Toss a few times. Turn off the heat.
5. Add the mango slices to the stir fry. Toss a few times to distribute.
6. Transfer the stir fry to a serving platter. Sprinkle with scallions. Serve hot with rice.