Total Time
Prep 25 mins
Cook 15 mins

This tasty, easy recipe comes from Taste of Home.

Ingredients Nutrition


  1. In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
  2. Cut off and discard root end of bok choy, leaving stalks with leaves.
  3. Cut enough leaves into 1-inch slices to measure 2 cups. Cut enough stalks into 1/2-inch pieces to measure 2 cups. Save remaining bok choy for another use.
  4. In a large skillet, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
  5. Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
  6. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango, and reserved pork; heat through. Stir in seame oil. Serve with rice.