The quickest way to cook a sweet potato
YOU CAN kick off sweet potato season at your house with this stir-fry, and if you hadn’t thought of using them that way before, you have company.
I endorse! Here, they take on the savoury fl avours of the quick sauce; cut and cook them as directed - a little shy of fully tender and with edges for crisping - and you’ll get the benefit of their natural sweetness as well.
There’s not much to prep in this recipe, but I would suggest taking a few minutes to fi rst shred fresh cabbage as an accompaniment.
It adds a welcome crunch and keeps this meal in low- carb territory. whites and greens; chop each.
Peel the sweet potato, and either grate it in a food processor (cut into chunks fi rst), cut it into matchsticks or use a spiraliser.
Whisk together the wine or dry sherry, the soy sauce or tamari, the Worcestershire sauce and sugar in a medium bowl.
Add the pork and stir with a fork to incorporate.
Heat a wok or wellseasoned cast-iron over high heat.
Drizzle in the oil so that it coats the sides of the wok. Working quickly, add the garlic, ginger and scallion whites; stir- large, skillet fry for five seconds, then add the pork mixture and crushed red pepper flakes.
Stir-fry for three to four minutes, until the pork is cooked through.
Add the sweet potato; stir-fry for about six minutes and try to create some crisped edges on it, if possible.
Some of the sweet potato pieces will still be somewhat fi rm. Remove from the heat.
Divide among individual bowls.
Garnish each portion with the scallion greens. Serve hot.
Nutrition | Per serving: 350 calories, 13g protein, 35g carbohydrates, 17g fat, 5g saturated fat, 40 mg cholesterol, 360 mg sodium, 5g dietary fibre, 8g sugar. — WPBloomberg