Pork and Sweet Potato Stir Fry

on June 19, 2015


1/2 cup beef broth
2 tablespoons reduced sodium soy sauce
1 tablespoon ketchup
1 tablespoon rice vinegar
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 pound thin boneless pork chops, cut, across grain, 1/4 inch thick
1/8 teaspoon salt
1 1/2 pounds sweet potatoes (about 2 large), peeled, quartered lengthwise and sliced crosswise 1/4 inch thick
2 green peppers, cored, seeded and cut into 1/2 inch thick strips


1. In bowl, mix broth, soy sauce, ketchup, vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add pork and stir fry for 2 minutes. Season with salt. Remove to plate and keep warm.
3. Add remaining 1 tablespoon oil to skillet; sauté sweet potatoes and peppers over medium high heat for 8 minutes. Add 1 cup water and simmer, covered, on medium low for 6 minutes, until sweet potato is tender, stirring occasionally.
4. Stir in broth mixture and cooked pork and bring to a boil. Reduce heat and simmer for 1 minute, until sauce is thickened and meat is heated through. Serve immediately.

Per serving: 355 calories; 10 grams of fat; 30 grams of protein; 37 grams of carbohydrates; 6 grams of fiber; 787 milligrams sodium; 62 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 4 servings.