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.

• 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.

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.

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

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