Sweet Potato And Pork Stir-Fry

• 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

1. 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.
2. 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.
3. 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.

pork, cornstarch, water, cornstarch, vegetable oil, garlic, vegetable oil, mushrooms, sweet potatoes, onion, white wine, cold water, chicken bouillon granule, red pepper, brown rice

Taken from www.food.com/recipe/sweet-potato-and-pork-stir-fry-509515 (may not work)