Pork and Sweet Potato Stir-Fry

The Editors
6 servings
Preparation Method
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We are always looking for quick and easy weeknight meals and our recipe for Pork and Sweet Potato Stir-Fry is spot on. This take-out fake-out dish is full of tender pork, colorful veggies, and flavorful spices. Helpful hint: chop and dice all of the veggies before you start cooking.

2 tablespoons vegetable or avocado oil
1 pork tenderloin (about 12 ounces), cut into 1/4-inch pieces
2 sweet potatoes, peeled and finely diced or julienned
8 ounces fresh or frozen and thawed snow peas
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce

In a large wok or skillet over high heat, warm oil. Add pork and cook until no longer pink. Add sweet potatoes and toss until beginning to soften. Add peas, peppers, garlic, and ginger and continue stir-frying until peppers are crisp-tender.

In a bowl, whisk together soy sauce, cornstarch, and 3 tablespoons of water until smooth. Add mixture to wok, stirring well. Cover, lower heat, and cook briefly; then uncover and stir in hoisin sauce. Serve immediately.

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The Almanac Chefs

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