Pork stir-fry with green beans and Japanese sweet potato
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
- 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)
Prep and roast the sweet potatoes
- Trim the ends from the sweet potato; cut the potato in half lengthwise, then crosswise into 1/2-inch-thick half-moons.
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
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.
Calories: 550, Protein: 34 g, Fiber: 10 g, Total Fat: 21 g, Monounsaturated Fat: 10.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 4.5 g, Cholesterol: 90 mg, Sodium: 440 mg, Carbohydrates: 56 g, Added Sugar: 5 g.