Coconut Mango Stir-Fry

Cook the Rice
Heat ½ Tbsp. olive oil and the butter in a medium pot over medium-high heat.
Add the onion and cook until softened; 2-3 minutes.
Season with salt and pepper, then add the rice.
Stir to coat well with the mixture.
Add the broth and 1 cup water, stir and bring to a boil.
Cover and cook over low heat until all the liquid has been absorbed, about 20 minutes.

Prepare Your Ingredients
Wash and dry your fresh produce.
Optional - remove the thin string from the concave side of the beans.
Chop off and discard the ends of the snow/sugar peas then cut in half at an angle.
Thinly slice the green onion(s) separating the green and white parts.
Peel and medium dice the mango.

Saute the Pork
Cut the pork into bite sized pieces, rub with a little olive oil and season with salt, curry powder and pepper.
Heat ½ Tbsp. olive oil in a large pan over medium-high until hot.
Add the pork pieces to the pan and sear 1- 2 minutes per side (add oil if pan dries).
Transfer the pork to a dish to rest but leave the pan over medium-high heat.

Stir-Fry the Ingredients
Add the snow peas and cook 30-60 seconds tossing frequently (add oil if pan dries).
Next, stir in the mango pieces and the white parts of the green onions cooking for an additional 1-2 minutes.
Add the pork back to the skillet and mix.
Shake the Stir-fry Sauce, then add to the pan allowing to cook about 10 seconds, then remove from heat.

Plating
Divide the rice between your plates and top each serving with the stir-fry mixture.
Spoon remaining sauce over your meal.
Garnish each serving with remaining green onions and shredded coconut.
Enjoy!