1 lg. sweet potato, peeled, cut lengthwise and thinly sliced
1 med. green bell pepper, cut into 1-inch pieces
1/4 lb. fresh snow peas, trimmed
4 green onions, cut on bias in 1-inch lengths
2 tbsp. brown sugar
1 tbsp. cornstarch
3 tbsp. light soy sauce
2 tbsp. sherry
1/2 tsp. ground ginger
1/2 c. water
3/4 lb. pork loin or boneless chops, sliced thin
Ground black pepper
2-3 tbsp. peanut oil, divided

Prepare sweet potato, bell pepper, snow peas and green onions and set aside. In a cup, combine brown sugar, cornstarch, soy sauce, sherry, ginger and water; stir to combine and set aside.

Season pork with black pepper. In a wok or non-stick skillet, heat 2 tablespoons peanut oil. Add pork and cook over medium-high heat 4-5 minutes or until pork is done. Remove pork with a slotted spoon and reserve.

Add sweet potato and bell pepper to skillet; stir-fry 2 minutes, adding 1 more tablespoon of oil, if needed. Return pork to the skillet, then add snow peas and pour in reserved ginger sauce. Cook and stir until mixture thickens. Add green onions and stir just to combine.