Recipe of the week

If you’ve never thought of using sweet potatoes in a stir-fry, “you’ve got company,” said Bonnie Benwick in The Washington Post. The flavorful tubers are more versatile than most people think, and the dish below can be a gateway to further experimentation. Cut into matchsticks or spiralized, the sweet potato picks up the flavors of the sauce. And if cooked as directed—“a little shy of fully tender”—its natural sweetness will come through, too.

1 tbsp Shaoxing wine or dry sherry • 1 tbsp low-sodium soy sauce or tamari • 1 tsp Worcestershire sauce • ½ tsp sugar • 6 oz ground pork • 1 tbsp canola or grapeseed oil • 1 tbsp minced garlic • 1 tbsp minced ginger root • 3 scallions, chopped, whites separated from greens • pinch crushed red pepper flakes • 1 lb sweet potatoes,

peeled and spiralized or cut into matchsticks • Whisk together first four ingredients. through, 3 to 4 minutes. Add pork and stir well with a fork. • Add sweet potatoes; stir-fry about • Heat a wok or large castiron 6 minutes, working to create skillet over high heat. some crisped edges, if Drizzle in oil; tilt to coat the possible. Some of the sweet sides. Working quickly, add potato pieces will still be garlic, ginger, and scallion somewhat firm. Remove whites; stir-fry 5 seconds, from heat and divide among then add pork mixture individual bowls. Garnish and red pepper flakes. each portion with scallion Stir-fry until pork is cooked greens. Serves 2 to 3.