Jamaican Pork and Sweet Potato Stir-Fry
cups quick-cooking rice
cup thinly sliced green onion
large sweet potato (about 12 ounces)
medium tart apple (such as Granny Smith), cored
ounces lean boneless pork strips for stir-frying
teaspoons purchased or homemade Jamaican jerk seasoning
tablespoon cooking oil
cup apple juice or water
- Prepare rice according to package directions. Stir half of the green onion into cooked rice. Meanwhile, peel sweet potato. Cut into quarters lengthwise, then thinly slice crosswise.* Place in a microwave-safe pie plate or shallow dish. Cover with vented plastic wrap. Microwave on 100-percent power (high) for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges. Sprinkle pork strips with Jamaican jerk seasoning; toss to coat evenly.
- Pour oil into a wok or large skillet. (Add more oil, if necessary, during cooking.) Preheat over medium-high heat. Stir-fry seasoned pork in hot oil for 2 minutes. Add apple and remaining green onion; stir-fry for 1 to 2 minutes or until pork is no longer pink. Stir in sweet potato and apple juice. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute more. Serve over rice mixture. Makes 4 servings.
From the Test Kitchen
To save time, slice quartered sweet potato (and the green onion) in a food processor fitted with a thin slicing blade.
Homemade Jamaican Jerk Seasoning
teaspoon crushed red pepper
teaspoon ground allspice
teaspoon curry powder
teaspoon coarsely ground black pepper
teaspoon dried thyme, crushed
teaspoon ground red pepper
teaspoon ground ginger
- Combine crushed red pepper, allspice, curry powder, black pepper, thyme, ground red pepper, ginger.
Nutrition Facts(Jamaican Pork and Sweet Potato Stir-Fry)
- Per serving:
- 365 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 38 mg chol.,
- 131 mg sodium,
- 54 g carb.,
- 3 g fiber,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet