In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork stir-fry with green beans and Japanese sweet potato

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

25–35 Minutes

This red-skinned sweet potato, known as satsumaimo in Japan, has a subtle, chestnut-like flavor. Its starchier flesh readily absorbs the flavors of the stir-fry sauce, and stands up beautifully to the richness of the pork.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 Japanese sweet potato
10 ounces pork stir-fry strips
1 yellow onion
Peeled fresh garlic
Fresh ginger
6 ounces green beans
1 red bell pepper
1 lime
Stir-fry sauce (mirin - coconut vinegar - coconut aminos - sesame oil)

Nutrition per serving

Calories 550, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 440mg (19% DV), Total Carb. 56g (20% DV), Fiber 10g (36% DV), Protein 34g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and roast the sweet potatoes

Heat the oven to 400°F.

Trim the ends from the sweet potato; cut the potato in half lengthwise, then crosswise into 1/2-inch-thick half-moons.

On a sheet pan, drizzle the sweet potato slices with 1 to 2 tablespoons oil, season with salt and pepper, and toss to coat. Roast, turning halfway through, until browned and just tender, 18 to 20 minutes.
While the sweet potato roasts, prepare the pork and vegetables.

Prep the pork and vegetables

Pat the pork strips dry with a paper towel; season generously with salt and pepper.
Peel and finely chop the onion.
Finely chop enough garlic to measure 1½ teaspoons.
Peel and finely chop or grate the ginger.
Trim the stem ends from the green beans.
Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Cut the lime into wedges.

Cook the pork and vegetables

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until browned and cooked through, 4 to 5 minutes. Transfer the pork to a plate. Add the onion, garlic, and ginger to the pan and cook, stirring frequently, until fragrant and the onion is tender and translucent, 4 to 5 minutes.
Add the green beans, bell pepper, stir-fry sauce, and ½ cup water. Season with salt and pepper and cook, stirring occasionally, until the vegetables are just tender and the liquid has reduced by half, 4 to 5 minutes. Return the pork to the pan along with the roasted sweet potato and toss to combine.

Serve

Transfer the stir-fry to individual bowls and serve with the lime wedges on the side.

Chef's tip

To get dinner to the table even faster, in Step 2, start cooking the pork while you finish preparing the remaining ingredients.

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