Pork and Sweet Potato Stir-Fry

From Old Farmer's Almanac

Meat Recipes

Yield: 6 servings

• 1 pork tenderloin (about 12 ounces)
• 2 tablespoons oil
• 2 medium sweet potatoes, finely diced or julienned
• 1 medium yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 8 ounces fresh or frozen snow peas
• 2 cloves garlic, minced
• 1 tablespoon grated fresh gingerroot
• 2 tablespoons soy sauce
• 3 tablespoons water
• 1 tablespoon cornstarch
• 2 tablespoons hoisin sauce (available in Oriental section of supermarket)

Cut pork diagonally into 1/4-inch slices. Have remaining ingredients ready. Stir-fry pork in hot oil over high heat until no longer pink. Add sweet potatoes and toss until they begin to soften. Add peppers, snow peas, garlic, and gingerroot and continue stir-frying until peppers are crisp-tender. Combine soy sauce, water, and cornstarch in a small jar, shake well, and add to pan, stirring well. Cover pan, lower heat, and cook briefly, then uncover and stir in hoisin sauce. Serve with rice or noodles.

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