Pork and Sweet Potato Stir Fry

2 tsp. minced fresh ginger root
1 tsp. garlic, minced
1/4 tsp. ground red pepper
1/4 c. soy sauce
1/8 c. apple cider vinegar
1/2 c. beef stock
1/4 c. mirin
1 Tbsp. sesame oil
4 Tbsp. olive oil
1 small sweet potato, cubed
½ medium onion, cut into half-rings
1 lb. 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.