Mango Andouille Stir-Fry
"An adaptation of a Del Monte 5 A Day recipe. If you're bored with chicken stir-fry try this for a bit more zip. If you can't find any kind of andouille sausage try your favorite and add a bit of cajun seasoning. Prep time does not include cooking rice."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 ounces andouille chicken sausage
- 2 teaspoons olive oil
- 2 tablespoons low sodium soy sauce
- 1⁄2 cup pineapple juice
- 2 tablespoons brown sugar
- 1⁄4 teaspoon ginger
- 1 green bell peppers or 1 red bell pepper, cut into strips
- 1⁄2 cup pecans, chopped or halved
- 2 soft mangoes, diced
- salt and pepper
- 4 cups cooked rice
directions
- Slice sausages crosswise into bite sized pieces, brown in hot oil in wok.
- Combine soy sauce, pineapple juice, brown sugar and ginger in small bowl.
- Add bell pepper and pecans to wok and stir-fry until slightly tender but still brightly colored.
- Add soy sauce mixture and stir until hot.
- Reduce heat and add mangoes and salt and pepper, heat for one more minute.
- Serve over cooked rice.
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Reviews
-
Easy to make, my kids enjoyed it. I had to use frozen mangoes this round(winter in MN-yikes). I also added pineapple chunks and used almonds instead of pecans. Overall is was tasty!
Tweaks
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Easy to make, my kids enjoyed it. I had to use frozen mangoes this round(winter in MN-yikes). I also added pineapple chunks and used almonds instead of pecans. Overall is was tasty!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
