Stir-Fried Sweet Potato and Pork*
You can kick off sweet potato season at your house with this stir-fry, and if you hadn’t thought of using them that way before, you have company.
Here, they take on the savory flavors of the quick sauce; cut and cook them as directed — a little shy of fully tender and with edges for crisping — and you’ll get the benefit of their natural sweetness as well.
There’s not much to prep in this recipe, but I would suggest taking a few minutes to first shred fresh cabbage as an accompaniment. It adds a welcome crunch and keeps this meal in low-carb territory.INGREDIENTS
- 2 or 3 large cloves garlic
- 2-inch piece fresh ginger root
- 3 scallions
- 1 pound sweet potato
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar or honey
- 6 ounces ground pork (*of course, you can substitute ground beef, turkey, chicken or tofu too.)
- 1 tablespoon canola or grapeseed oil
- Pinch crushed red pepper flakes
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.
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.
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.
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.
Divide among individual bowls. Garnish each portion with the scallion greens. Serve hot.
From the Washington Post