Sweet Potato And Pork Stir Fry Recipes

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

Steps:

• In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
• In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
• Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
• Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

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.

Steps:

• Place meat in slow cooker sprayed with cooking spray. Combine all remaining ingredients except fries and buns; pour over meat. Turn to evenly coat meat. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). About 15 min. before meat is done, bake fries as directed on package.
• Remove meat from slow cooker; trim and discard excess fat. Chop or shred meat; return to slow cooker. Stir to evenly coat meat with sauce.
• Fill buns with meat mixture. Serve with fries.

Steps:

• Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
• Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

Steps:

• Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
• Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
• Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.