Fall stir-fry with a starch of a different sort

This Oct. 3, 2011 photo shows fall stir-fry with mashed potatoes in Concord, N.H. This recipe uses produce and seasonings appropriate to the season. (AP Photo/Matthew Mead)

Traditional stir-fries typically are served over rice or noodles. But we decided to think outside the wok.

 

Instead we went for another favorite autumnal starch — mashed potatoes. The result is a quick and easy stir-fry that’s a bit like shepherd’s pie (though jammed with way more vegetables).

We also stuck with autumn as our inspiration and used produce and seasonings appropriate to the season. But mashed potatoes go so well with so many things, there’s no reason not to mix it up a bit and add whatever produce you crave or happen to have.

FALL STIR-FRY WITH MASHED POTATOES

For a simple mashed potato, in a large saucepan combine 1 1/2 pounds new potatoes with enough cool water to cover. Bring to a boil and cook until tender. Drain, return the potatoes to the saucepan, then mash with milk, butter, salt and pepper according to taste.

Start to finish: 25 minutes

Servings: 6

• 8 ounces bacon

• 12 ounces pork tenderloin, cut into thin strips

• 1 medium red onion, sliced

• 1 teaspoon dried sage

• 1/2 teaspoon cinnamon

• 1 pound carrots, peeled and cut in 1/2-inch chunks

• 1 pound Brussels sprouts, quartered

• 1/2 cup chicken broth

• 1/2 cup dried cranberries

Salt and ground black pepper, to taste

Mashed potatoes, to serve

In a large, deep skillet over medium-high, cook the bacon until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Over medium-high, add the pork strips and sear to brown, about 2 minutes. It does not need to cook through. Transfer the pork to a plate and set aside.

Lower the heat to medium and add the onion, sage and cinnamon. Cook for 5 minutes, or until the onions begin to brown at the edges. Add the carrots and Brussels sprouts and saute for 5 to 6 minutes, or until starting to brown. Add the broth, then cover and cook for 10 minutes.

Return the pork to the pan, add the cranberries, then cook, uncovered, for another 5 to 6 minutes, or until the pork is cooked. Season with salt and black pepper. Serve over mashed potatoes, crumbling the bacon on top.

Nutrition information per serving (not counting mashed potatoes) (values are rounded to the nearest whole number): 340 calories; 170 calories from fat (49 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 25 g carbohydrate; 20 g protein; 6 g fiber; 460 mg sodium.

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