Pork Stir-fry with Black Beans and Sweet Potatoes

A tasty stir-fry.  Use canned black beans and dice the sweet potato so it will cook quickly in the skillet.  Serve over rice.
Ingredients :

  • 12 oz. pork tenderloin, cut in 1 inch cubes
  • 1 tsp. ground cumin
  • salt and freshly ground pepper
  • 3 tbsp. vegetable oil
  • 1 tsp. chopped garlic
  • 1 sweet potato, peeled and diced
  • 1 cup diced celery
  • 1 14-oz. can black beans, drained and rinsed
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/2 cup chicken stock
  • 1/4 tsp. cayenne
  • 1/4 cup chopped fresh coriander
(Cooking Chart)

Cooking Procedures :

  1. Season pork with cumin, salt and pepper.
  2. Heat a wok or large skillet over high heat.  Add 2 tbsp. oil and heat.  Add pork and stir-fry for 3 minutes or until browned on outside but still pink in centre.  Remove from wok and reserve.
  3. Add remaining 1 tbsp. oil and garlic to wok and stir-fry for 20 seconds.  Add sweet potato and stir-fry 2 minutes.  Add celery and black beans.  Stir together, cover and cook for 2 to 3 minutes or until vegetables are tender-crisp.
  4. Return meat and any juices to wok.  Pour in orange juice, lime juice and stock and sprinkle with cayenne.  Bring to a boil and then reduce heat.  Simmer for 1 minute.  Sprinkle with coriander.
  5. Makes 4 servings.

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