Crispy Mango-Ginger Rice Bowl

Mexican Ataulfo mangoes add soft, luscious texture and sweet flavor to this classic takeout favorite.

INGREDIENTS

1 large or 2 small Ataulfo mangoes 1/4 cup (60 mL) lightly packed brown sugar 1/4 cup (60 mL) low sodium soy sauce 1/4 cup (60 mL) rice wine vinegar 1 package pork subsitute 300gr/10 ounce

(Veggie Pariadise Citrus infused Riblets works great) 1/4 cup (60 mL) cornstarch 4 cups (1 L) plus 1 tbsp (15 mL) vegetable oil, divided 2-inch (5-cm) long piece of fresh ginger, peeled, cut into matchsticks 4 garlic cloves, thinly sliced 1 red pepper, cut in thin strips 1 tbsp (15 mL) sesame oil 3 green onions, green parts only, thinly sliced 1/4 cup (60 mL) unsalted cashews (optional)

1. Slice off each mango and thinly slice.

2. In a medium bowl, whisk sugar, soy sauce and vinegar. Set aside. 3. Cut riblets into thin strips. Add a tablespoon of vegetable oil to a wok or frying pan and saute over medium-high heat until meat becomes sticky with crispy edges. Remove from pan.

4. Stir-fry red pepper until softened slightly, about 2 minutes. Pour in reserved sauce. Cook until slightly reduced and glazy, about 5 minutes. Stir in sesame oil. Add riblets. Stir to evenly coat. Add mango. Stir to lightly coat. Garnish with green onions and cashews. Serve over Jasmin rice.

Makes 2 to 3 servings