A tasty stir-fry combining ingredients that are Cuban. Use canned black beans and shred the sweet potato on a mandolin or grater. This insures it cooks quickly in the skillet. Tip: Have all the vegetables and protein cut the same size and shape for eye appeal and even cooking.
- 12 oz (375 g) pork tenderloin, sliced
- Salt and freshly ground pepper
- 1 tsp ground cumin seeds
- 2 tbsp vegetable oil
- 1 tsp chopped garlic
- 1 cup shredded sweet potato
- 1 cup julienned celery
- 1 cup cooked black beans
- 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
Season pork with salt, pepper and cumin.
Heat oil in wok or skillet over high heat. Add pork and stir-fry for 3 minutes or until browned on outside but still pink in centre. Remove and reserve.
Add garlic to pan and fry 20 seconds. Add sweet potato, celery and black beans. Stir together and cook for 2 to 3 minutes or until vegetables are tender-crisp. Return meat and any juices to pan. Pour in orange juice, lime juice and chicken stock along with cayenne. Bring to boil then simmer 1 minute. Divide among 4 serving plates, sprinkle with coriander and serve immediately.