Jamaican Pork and Sweet Potato Stir-Fry

[Kitchen Witch]

Jamaican Pork and Sweet Potato Stir-Fry

1-1/2 cups quick-cooking rice
1/4 cup thinly sliced green onion
1 large sweet potato (about 12 ounces)
1 medium tart apple (such as Granny Smith), cored
12 ounces lean boneless pork strips for stir-frying
2 to 3 teaspoons purchased or homemade Jamaican jerk seasoning
1 tablespoon cooking oil
1/3 cup apple juice or water

1. Prepare rice according to package directions. Stir half of the green onion into cooked rice. Meanwhile, peel sweet potato. Cut into quarters lengthwise, then thinly slice crosswise.* Place in a microwave-safe pie plate or shallow dish. Cover with vented plastic wrap. Microwave on 100-percent power (high) for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges. Sprinkle pork strips with Jamaican jerk seasoning; toss to coat evenly.
2. Pour oil into a wok or large skillet. (Add more oil, if necessary, during cooking.) Preheat over medium-high heat. Stir-fry seasoned pork in hot oil for 2 minutes. Add apple and remaining green onion; stir-fry for 1 to 2 minutes or until pork is no longer pink. Stir in sweet potato and apple juice. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute more. Serve over rice mixture. Makes 4 servings.
*Note: To save time, slice quartered sweet potato (and the green onion) in a food processor fitted with a thin slicing blade.
Homemade Jamaican Jerk Seasoning: Combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed; 1/8 teaspoon ground red pepper; and 1/8 teaspoon ground ginger.