Sweet Potato & Pork Stir Fry
This week we put a sweet spin on a classic take-out dish. This 30 minute meal was perfect for dinner and leftover lunches! I used sweet potato "rice" for this recipe, but this can easily be substituted for cauliflower or broccoli rice.
To make the sweet potato "rice" I peeled 2 sweet potatoes and made them into noodles using my vegetable spiralizer. Once you've made your noodles, pulse them in a food processor until rice like. This will then be added to a skillet and cooked until softened. I like to scramble eggs into this mixture before removing it from the skillet. To do this I pushed the rice to the sides of the pan and cracked 2 eggs into the middle. Once eggs are cooked I incorporated them into the rice.
The pork will need to sit in a quick marinade using hoisin, soy sauce, ginger, and garlic. I recommend cutting it into bite size pieces and marinating it while preparing your "rice". The pork will cook in the same skillet as the "rice" once it is completed and removed.
At the same time your pork is cooking, heat up a bag of frozen stir fry vegetables with a little olive oil.
Frozen Stir Fry Vegetables are a great mixture of what you would normally order out.
Once everything is done, you will combine it all into a large skillet and season as needed. THAT IS IT! It's that simple. See below for full recipe and as always please let me know what you think. If you make this please share on Instagram and don't forget to #thevintagefork . Happy Cooking!
