Thai Mango Stir-Fry

Pretty, right?

When there's only one salmon filet left, we get to do decadent things like include half of a salmon filet with a stir-fry that already has tempeh in it. Both were good, though I think I prefer seafood with these flavors. I think next time I'll try shrimp.

I really like this sauce because there's no oil in it! I don't think I've ever had such a delicious stir-fry sauce that wasn't oil-based. There is some sugar, but you really don't need a lot if your mangos are sweet.

I work from this recipe. Aside from subbing whatever proteins and vegetables look good that day, I haven't made any changes. Yum.

The Recipe (makes enough sauce for about 4 servings):
2 fresh mangos, or 2c frozen mango chunks
1-2 tsp chili-garlic sauce (or chopped chilis and garlic)
1 tb rice vinegar
3 tb soy sauce
1 tb fish sauce
1 tsp lime juice
2 tb brown sugar (more or less to taste)
1/2 c cilantro, plus more for garnish
protein and veggies for stir-frying, of your choice
rice for serving

Blend 1 of the mangos with the other sauce ingredients (including the cilantro) in food processor
Stir-fry the other mango with your protein and veggies
Toss with sauce and serve over rice

The Verdict:

Overall grade: A-

Overall reason: Delicious sauce! I need to work on my stir-frying technique.

Time to prepare: 20 minutes

Husband quote: "It takes two to tango, but only one to eat this mango stir-fry."

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