2 medium sweet potatoes, peeled, cut in 3/4-inch cubes (3 cups)
1 tablespoon oil
1 pound boneless pork loin, cut in 3/4-inch cubes (3 cups)
2 cups green beans or peas
1/2 cup bottled teriyaki glaze
1 teaspoon grated orange peel
Servings: 4
1. In large skillet, combine sweet potatoes and 1/2 cup water. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender. Drain and remove potatoes from skillet; cover to keep warm.
2. Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot. Add pork; cook and stir until browned.
3. Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
4. Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated.
1 tablespoon oil
1 pound boneless pork loin, cut in 3/4-inch cubes (3 cups)
2 cups green beans or peas
1/2 cup bottled teriyaki glaze
1 teaspoon grated orange peel
Servings: 4
1. In large skillet, combine sweet potatoes and 1/2 cup water. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender. Drain and remove potatoes from skillet; cover to keep warm.
2. Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot. Add pork; cook and stir until browned.
3. Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
4. Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated.
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