Best Sweet Potato And Pork Stir Fry Recipes

Jamaican Pork and Sweet Potato Stir-Fry image

Provided by figaro8895

Categories Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups quick-cooking rice
1/4 cup thinly-sliced green onion
1 large sweet potato (about 12 oz.)
1 medium tart apple, cored
12 ounces lean boneless pork, strips for stir-frying
2 -3 teaspoons jamaican jerk spice
1 tablespoon cooking oil
1/3 cup apple juice or 1/3 cup water

Steps:

Prepare rice according to package directions. Stir half of the green onions into cooked rice. Meanwhile, peel sweet potato and cut in quarters lengthwise, then thinly slice crosswise. Place in a microwave-safe shallow dish. Cover with vented plastic wrap. Microwave on high for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges.
Sprinkle meat strips with Jamaican jerk seasoning; toss to coat evenly. Pour oil into a wok or large skillet. Preheat over medium-high heat (add more oil during cooking if necessary). Stir fry meat for 2 minutes. Add apple and remaining green onions and stir-fry for 1 to 2 minutes or until meat is slightly pink in center.
Stir sweet potato and apple juice into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute more. Serve meat mixture over rice mixture.

Nutrition Facts : Calories 350.2, Fat 8.7, SaturatedFat 2.2, Cholesterol 50.2, Sodium 67.9, Carbohydrate 44.9, Fiber 3, Sugar 8.2, Protein 21.8

Sweet Potato and Pork Stir-Fry image

Provided by ElizabethKnicely

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork, boneless loin or 1 lb pork, boneless leg
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
3 cups sliced mushrooms (about 8 ounces)
2 medium sweet potatoes or 2 medium yams, cut lengthwise into fourths and thinly sliced
1 large onion, sliced
1/3 cup dry white wine or 1/3 cup apple juice
1/3 cup cold water
1 teaspoon chicken bouillon granule
1/4 teaspoon crushed red pepper flakes
hot cooked brown rice or white rice

Steps:

Trim fat from pork. Cut pork with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork and 1 teaspoon cornstarch.
Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pork and garlic; stir-fry about 3 minutes or until pork is brown. Remove pork mixture from wok.
Add 1 tablespoon oil to wok; rotate to coat side. Add mushrooms, sweet potatoes and onion; stir-fry 1 minute. Stir in wine, 1/3 cup water, bouillon granules and red pepper. Heat to boiling; reduce heat. Cover and simmer about 3 minutes or until potatoes are crisp-tender. Add cornstarch mixture. Cook and stir about 20 seconds or until heated through. Stir in pork mixture, heat through. Serve over hot cooked rice if desired. 4 servings.

Nutrition Facts : Calories 400.3, Fat 17.6, SaturatedFat 4.5, Cholesterol 95.3, Sodium 223.8, Carbohydrate 21.9, Fiber 3.2, Sugar 5.7, Protein 34.4