Sweet pork and mango stir fry


If you’re anything like me and live on a gluten free diet, then I think it’s fair to say that one of the main things we miss is Chinese food. As much as I strongly agree that eating home cooked, wholesome food is beneficial to living a long and healthy life, we all sometimes need just a bite of deep fried, sweet and sour loveliness for a treat on a Saturday night whilst sat in front of the TV watching Ant & Dec’s Saturday Night Takeaway.

This chicken and mango stir fry is perfect for fulfilling your junk food cravings in a healthy way. Packed full of nutrients and vegetables, it can be prepared and whipped up in under half an hour, making it a yummylicious, easy recipe for weeknights or weekends. Just don’t forget the prawn crackers!


  • 2 pieces pork steak
  • 1 bunch spring onions
  • Small piece of ginger
  • 1 garlic clove
  • 1 mango
  • 2 tsp sunflower oil
  • 2 tbsp GF Tamari sauce
  • Broccoli
  • 1 tbsp sweet chilli sauce (I use Sweet Mandarin sweet chilli dipping sauce)
  • A drizzle of honey
  • Basmati rice
  • Sprinkle dried chilli flakes if desired
  • Salt
  1. Chop 3-4 of the spring onions and peel and grate just a small piece of ginger about the size of a pea. Finely chop the garlic and peel the skin of the mango and slice it into squares.
  2. In a saucepan, boil the basmati rice in salted water according to pack instructions.
  3. Chop the pork steaks into strips and season with salt.
  4. Heat the sunflower oil in a large frying pan or wok and toss in the pork to brown for about 4-5 minutes.
  5. Add the spring onions, ginger and garlic and stir fry for 2 minutes.
  6. Add the broccoli and stir fry for another minute until softening.
  7. Add the mango and mix in with the vegetable mixture for 30 seconds.
  8. Add the soy sauce and throw in a dash of the chilli flakes. Drizzle the sweet chilli sauces over the mixture and stir well.
  9. Serve alongside the rice with a generous helping of prawn crackers.

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