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Jamaican Pork and Sweet Potato Stir-Fry

Makes: 4 servings
Start to Finish 20 mins
Jamaican Pork and  Sweet Potato Stir-Fry
Ingredients
  • 1 1/2  cups  quick-cooking rice
  • 1/4  cup  thinly sliced green onion
  • 1  large  sweet potato (about 12 ounces)
  • 1  medium  tart apple (such as Granny Smith), cored
  • 12  ounces  lean boneless pork strips for stir-frying
  • 2 - 3  teaspoons  purchased or homemade Jamaican jerk seasoning
  • 1  tablespoon  cooking oil
  • 1/3  cup  apple juice or water
Directions

1. 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.

2. 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
Start to Finish 5 mins
Ingredients
  • 1  teaspoon  crushed red pepper
  • 1/2  teaspoon  ground allspice
  • 1/4  teaspoon  curry powder
  • 1/4  teaspoon  coarsely ground black pepper
  • 1/8  teaspoon  dried thyme, crushed
  • 1/8  teaspoon  ground red pepper
  • 1/8  teaspoon  ground ginger
Directions

1. Combine crushed red pepper, allspice, curry powder, black pepper, thyme, ground red pepper, ginger.

Nutrition Facts (Jamaican Pork and Sweet Potato Stir-Fry)
  • Servings Per Recipe 4,
  • cal. (kcal) 365,
  • Fat, total (g) 9,
  • chol. (mg) 38,
  • sat. fat (g) 2,
  • carb. (g) 54,
  • fiber (g) 3,
  • pro. (g) 16,
  • vit. A (RE) 1545,
  • vit. C (mg) 19,
  • sodium (mg) 131,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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