Pork and Green Bean Stir Fry with Sweet Potato Fried Rice
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Pork and Green Bean Stir Fry with Sweet Potato Fried Rice at home. For $2.5 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 12g of fat, and a total of 427 calories. This recipe serves 4. This recipe is liked by 78 foodies and cooks. A mixture of soy sauce, rice vinegar, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Inspiralized. Overall, this recipe earns an awesome spoonacular score of 95%. Similar recipes include Pork-and-Green Bean Stir-Fry, Pork and Green Bean Stir-fry, and Pork and Green Bean Stir-Fry With Peanuts.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 tablespoon coconut oil
2 teaspoons coconut oil
4 eggs, beaten
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 pound green beans, trimmed and cut crosswise into 2” pieces
1 teaspoon honey (or 1 teaspoon coconut sugar)
pepper
¾ - 1 pound pork tenderloin
¼ teaspoon red pepper flakes
1 tablespoon rice vinegar
salt
2 tablespoons soy sauce
2 teaspoons soy sauce
2 large sweet potatoes, peeled, Blade D
1 small white onion, diced
Equipment:
food processor
frying pan
bowl
pot
paper towels
Cooking instruction summary:
Prepare the rice. Place the sweet potato noodles into a food processor and pulse until rice-like and set aside. Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes. Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes. Push the rice to the sides to create a cavity in the center to drop the eggs in. Stir the eggs and let cook until scrambled and then combine with the rice. Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm. Prep your pork. Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt. In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside. Heat 1 teaspoon of the coconut oil in a large skillet over medium-high. Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork. Cook, stirring, until pork is no longer pink, 5-7 minutes. While pork cooks, cook the green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain and pat dry with paper towels. Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes. Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately.
Step by step:
1. Prepare the rice.
2. Place the sweet potato noodles into a food processor and pulse until rice-like and set aside.
3. Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes.
4. Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes. Push the rice to the sides to create a cavity in the center to drop the eggs in. Stir the eggs and let cook until scrambled and then combine with the rice.
5. Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.
6. Prep your pork.
7. Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt. In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.
8. Heat 1 teaspoon of the coconut oil in a large skillet over medium-high. Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork. Cook, stirring, until pork is no longer pink, 5-7 minutes.
9. While pork cooks, cook the green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes.
10. Drain and pat dry with paper towels.
11. Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.
12. Divide the sweet potato rice into bowls and top with the pork and green beans.
13. Serve immediately.
Nutrition Information:
covered percent of daily need
