Stir-Fried Sweet Potato and Pork Recipe

Posted by Valentine Belue on Saturday, August 17, 2024
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As the "Sweet Potato" cookbook says, the key to making this successfully is to make sure the pieces of sweet potato are sharply cut, so their edges will crisp up.

Serve with thinly sliced green or Napa cabbage.

To read the accompanying story, see: The quickest way to cook a sweet potato dinner also might be the tastiest.

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Ingredients

measuring cup

Servings: 2-3

Directions

  • Step 1

    Mince enough of the garlic to yield 1 tablespoon. Peel and mince the ginger to yield 1 tablespoon. Separate the scallion whites and greens; chop each. Peel the sweet potato, and either grate it in a food processor (cut into chunks first), cut it into matchsticks or use a spiralizer.

  • Step 2

    Whisk together the wine or dry sherry, the soy sauce or tamari, the Worcestershire sauce and sugar in a medium bowl. Add the pork and stir with a fork to incorporate.

  • Step 3

    Heat a wok or large, well-seasoned cast-iron skillet over high heat. Drizzle in the oil so that it coats the sides of the wok. Working quickly, add the garlic, ginger and scallion whites; stir-fry for 5 seconds, then add the pork mixture and crushed red pepper flakes. Stir-fry for 3 to 4 minutes, until the pork is cooked through.

  • Step 4

    Add the sweet potato; stir-fry for about 6 minutes and try to create some crisped edges on it, if possible. Some of the sweet potato pieces will still be somewhat firm. Remove from the heat.

  • Step 5

    Divide among individual bowls. Garnish each portion with the scallion greens. Serve hot.

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    Nutritional Facts

    Per serving

    • Calories

      350

    • Fat

      17 g

    • Saturated Fat

      5 g

    • Carbohydrates

      35 g

    • Sodium

      360 mg

    • Cholesterol

      40 mg

    • Protein

      13 g

    • Fiber

      5 g

    • Sugar

      8 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Sweet Potatoes: Roasted, Loaded, Fried and Made Into Pie,” by Mary-Frances Heck (Clarkson Potter, 2017).

    Tested by Bonnie S. Benwick.

    Published October 16, 2017

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