Time: 30 minutes
Flavor Hit: Fresh, ripe mango adds a refreshing, slightly sweet contrast to the spicy stir-fry. You can also substitute fresh pineapple chunks, if you like.
Serve with Shaved Cucumber and Red Onion Salad: Combine 3 tablespoons rice vinegar, 1 tablespoon dark sesame oil, 1 teaspoon sugar, 1/4 teaspoon freshly ground black pepper, and a dash of salt in a medium bowl, stirring with a whisk. Add 2 cups thinly sliced English cucumber and 1 cup very thinly sliced red onion; toss to coat. CALORIES 53; FAT 3.5g (sat 0.5g); SODIUM 32mg
View Recipe: Shrimp-Mango Stir-Fry and Rice Noodles