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| 2 mittel | Sweet potatoes, peeled, cut in 3/4-inch cubes (3 cups) |
| 1 Esslöffel | oil |
| 1 x ca. 450 g | Boneless pork loin, cut in 3/4-inch cubes (3 cups) |
| 2 Tasse | Green beans or peas |
| 1/2 Tasse | Bottled Teriyaki glaze |
| 1 Teelöffel | orange peel grated |
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1. In large skillet, combine sweet potatoes and 1/2 c 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.
Nutrional Information Per Serving: 320 Calories, 12 g Fat, 1440 mg Sodium
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