I’ve been told many times that our Texas Pepper Jelly stir-fry recipes are among our most popular and most- requested recipes, and I have no trouble at all believing that. Texas Pepper Jelly stir-fry recipes are simple, delicious, nutritious, and just “different” enough that people remember them. I make a spicy stir-fry at least once a week for my family.
Texas Pork and Sweet Potato Stir Fry is a new one for me, but as of Sunday dinner today, it’s now one of my husband’s favorites. Give it a stir; I bet your family will like it, too!
1/4 cup finely diced green onions (diced regular onions will work, too.)
1 large or two smaller sweet potatoes
1 medium tart aple (I used Granny Smith) cored, quartered, and sliced thin
12 ounces lean boneless pork strips (I used pork tenderloin strips)
1/3 cup Texas Apple Habanero (or jalepeno if you want to kick it up a notch!) pepper jelly
1 tbs. oil
1/3 cup apple juice
1 1/2 cups uncooked rice
What to do:
Prepare rice; stir half of the onions into the cooked rice; set aside and keep warm
Peel the sweet potato and cut into thin slices. Place the slices in a microwave-safe pie plate or shallow dish, cover with plastic wrap (poke a vent in the plastic!) and microwave on high for 3 minutes.
In a wok or large skillet, heat the oil over medium heat and stir in the pork; stir it around for about 3 minutes until pork is no longer pink. Stir in the sweet potato, pepper jelly, and apple juice and bring to boil; then reduce heat to simmer. Continue simmering, uncovered, for a full minute. Stir constantly.
Serve over the rice/onion mixture.
All you need with it is a green salad. We use Texas Pepper Jelly for salad dressing, too.