first served to my grandpa in october 2007, this recipe for caribbean pork and sweet potato stir fry is one of my favorite recipes. the sweet potato and tart apple pair so well with the pork, and i love what the caribbean seasoning in this dish. although i use basmati rice for its lower glycemic index value, you can use any variety of white rice including instant. enjoy!
CARIBBEAN PORK AND SWEET POTATO STIR FRY
Yield: 4 servings
Nutrition: 468 calories, 63 carbs per serving OR 318 calories, 28 carbs per serving without rice
INGREDIENTS
1 cup basmati rice, uncooked
1/4 cup green onion, thinly sliced
12 oz sweet potato, peeled and diced
1 medium tart apple, cored and cut into 16 small wedges
1 lb lean boneless pork, cut into strips
2-3 tsp Caribbean seasoning (can substitute Jamaican seasoning)
1 tbsp canola oil
1/3 cup apple juice or water
DIRECTIONS
Begin cooking the rice. Prepare the green onion, sweet potato, and apple. Cut the pork into strips.
Place the peeled and diced sweet potato in a microwaveable container with a vented lid. Microwave on high for 4 minutes; remove from microwave.
Season the pork with Caribbean seasoning, tossing to coat. Place a large skillet on the stovetop; set to medium-high heat. Once hot, add the canola oil. Add the seasoned pork and cook for 2 minutes (pork will still be somewhat pink). Add the apple and half of the green onion; cook until the pork is no longer pink. Stir in the sweet potato and apple juice or water. Bring the liquid to a boil and reduce heat to low. Simmer uncovered for 1 minute, remove from heat. Add the remaining green onion to the rice and stir. Serve over cooked rice.
SOURCE
Adapted from BHG Fresh and Simple 20-Minute Super Suppers, 1998
Yield: 4 servings
Nutrition: 468 calories, 63 carbs per serving OR 318 calories, 28 carbs per serving without rice
INGREDIENTS
1 cup basmati rice, uncooked
1/4 cup green onion, thinly sliced
12 oz sweet potato, peeled and diced
1 medium tart apple, cored and cut into 16 small wedges
1 lb lean boneless pork, cut into strips
2-3 tsp Caribbean seasoning (can substitute Jamaican seasoning)
1 tbsp canola oil
1/3 cup apple juice or water
DIRECTIONS
Begin cooking the rice. Prepare the green onion, sweet potato, and apple. Cut the pork into strips.
Place the peeled and diced sweet potato in a microwaveable container with a vented lid. Microwave on high for 4 minutes; remove from microwave.
Season the pork with Caribbean seasoning, tossing to coat. Place a large skillet on the stovetop; set to medium-high heat. Once hot, add the canola oil. Add the seasoned pork and cook for 2 minutes (pork will still be somewhat pink). Add the apple and half of the green onion; cook until the pork is no longer pink. Stir in the sweet potato and apple juice or water. Bring the liquid to a boil and reduce heat to low. Simmer uncovered for 1 minute, remove from heat. Add the remaining green onion to the rice and stir. Serve over cooked rice.
SOURCE
Adapted from BHG Fresh and Simple 20-Minute Super Suppers, 1998
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