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