Sweet Potato And Pork Stir-Fry - cooking recipe

Ingredients

1 lb pork, boneless loin or 1 lb pork, boneless leg
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
3 cups sliced mushrooms (about 8 ounces)
2 medium sweet potatoes or 2 medium yams, cut lengthwise into fourths and thinly sliced
1 large onion, sliced
1/3 cup dry white wine or 1/3 cup apple juice
1/3 cup cold water
1 teaspoon chicken bouillon granule
1/4 teaspoon crushed red pepper flakes
hot cooked brown rice or white rice

Preparation

Trim fat from pork. Cut pork with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork and 1 teaspoon cornstarch.
Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pork and garlic; stir-fry about 3 minutes or until pork is brown. Remove pork mixture from wok.
Add 1 tablespoon oil to wok; rotate to coat side. Add mushrooms, sweet potatoes and onion; stir-fry 1 minute. Stir in wine, 1/3 cup water, bouillon granules and red pepper. Heat to boiling; reduce heat. Cover and simmer about 3 minutes or until potatoes are crisp-tender. Add cornstarch mixture. Cook and stir about 20 seconds or until heated through. Stir in pork mixture, heat through. Serve over hot cooked rice if desired. 4 servings.