Thinly Sliced Pork & Mango Sauce with Rice

Ingredients

• 300 grams Thinly sliced pork
• 1 large Onion
• 1 pack Shimeji mushrooms
• 1 large clove Garlic
• 3 tbsp White wine (or sake)
• 1 heaping tablespoon White flour
• 200 ml Water
• 120 grams Canned mango
• 1 1/2 tbsp Soy sauce
• 1 1/2 tbsp Japanese Worcestershire-style sauce
• 2 tsp Consomme stock granules
• 2 pinch Salt
• 1 Pepper
• 1 Vegetable oil
• rice
• sour cream (optional)

Instructions

1. Slice the onion into 1cm wide pieces.
2. Mince the garlic.
3. Remove the shimeji mushrooms from the base and break apart into easy to eat pieces.
4. Drain the canned mango and weigh 120 g of fruit.
5. Place the mango and the water in a blender and blend until smooth.
6. Lightly season the pork with salt and pepper (not listed in ingredients) and coat with flour.
7. (It will be easier if you put the pork and flour into a plastic bag and shake to coat.)
8. Place the oil and garlic into a frying pan and slowly cook on low heat to bring out the aroma.
9. Add the pork from Step 4 and cook without burning.
10. Once the pork is pretty much cooked, add the onion.
11. When the onion starts to become transparent, add the shimeji mushrooms and lightly stir-fry.
12. Pour in the wine and cook off the alcohol.
13. Add the mango from Step 3 and bring to a boil.
14. Remove any scum.
15. Add the ingredients, lower the heat to low, cover with a lid, and simmer for 10-15 minutes.
16. Stir occasionally while it's simmering and pay attention to the heat.
17. Taste and season with salt and pepper as needed, and then it's done.
18. Serve and optionally top with sour cream.
19. (You could also top with a small amount of heavy cream.)