CHICKEN PORK MANGO TRIO

Ingredients:

1/2	kg	MONTEREY PORK TENDERLOIN, cubed
1/2	kg	cooking oil for frying
1	tbsp	sliced ginger
4	tsp	soy sauce
3	tbsp	brown sugar
1	tbsp	cornstarch
1	pc	chicken bouillon cube
1	cup	water
1	tsp	sesame oil
2	pc	ripe mangoes, peeled and cut into strips
2	tbsp	chopped green onions

Procedure:

Mix batter ingredients well to form a smooth batter.
Dip chicken and pork pieces in batter and deep fry in hot oil. Drain and set aside.
Remove oil from pan and leave about 1/4 cup. Stir-fry ginger. Add soy sauce, sugar, cornstarch, chicken cube, water and sesame oil. Boil. Reduce heat to simmer and add cooked chicken and pork. Remove from heat and stir in mangoes and spring onions. Serve.

Makes 6 to 8 servings.

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