Stir-Fried Sweet Potato and Pork

The key to success for this pork stir-fry 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. Storage: Refrigerate for up to 4 days. Adapted from “Sweet Potatoes: Roasted, Loaded, Fried and Made Into Pie,” by Mary-Frances Heck (Clarkson Potter, 2017).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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 2

Grate the sweet potatoes in a food processor (cut into chunks first), cut into matchsticks or use a spiralizer to form ribbons.

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

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, with the sliced cabbage.