This recipe is me riffing on stir-fry, which is easy to make using most any vegetables you have on hand. Pork and sweet potato always go well together, so we built this around those two ingredients. If you want a thicker stir-fry sauce, add a little brown sugar and corn starch. I’ve started eating stir-fry dishes without the rice to save on carbs, but you can easily make a pot of rice while the stir-fry is cooking.

2 teaspoons. minced fresh ginger root
1 teaspoon garlic, minced
1/4 teaspoon ground red pepper
1/4 cup soy sauce
1/8 cup apple cider vinegar
1/2 cup beef stock
1/4 cup mirin
1 tablespoon sesame oil
4 tablespoon olive oil
1 small sweet potato, cubed
½ medium onion, cut into half-rings
1pound boneless pork, cubed
1 can bamboo shoots, drained
1 can water chestnuts, drained
1 cup sugar snap peas

In a medium bowl, combine ginger, garlic, red pepper, soy sauce, cider vinegar, beef stock, mirin and sesame oil to make stir fry sauce. Set aside.
Heat olive oil in a large wok over medium-high heat. Add sweet potato and stir fry for five minutes. Add onion and stir fry for an additional two minutes. Add pork and stir fry until cooked through. Add stir fry sauce, bamboo shoots, water chestnuts and sugar snap peas and continue cooking until the peas are al dente.