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