1. Combine rice and 1 cup water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 10 minutes. Remove from heat and keep warm until ready to serve.

2. Meanwhile, pat pork dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high until shimmering. Add pork and cook, stirring frequently, until lightly browned and just cooked through, 5 to 7 minutes; transfer to a plate.

3. Add sweet potatoes and 1/2 cup water to skillet, then cover and cook until potatoes are fork-tender, 5 to 7 minutes; transfer to plate with pork. Add remaining 2 teaspoons oil to skillet along with celery, green beans, garlic, and green onions and season with salt and pepper. Cook, stirring frequently, until vegetables are just tender, 5 to 7 minutes. Meanwhile, whisk marinade and remaining 1/4 cup water in a small bowl and set aside.

4. Return pork and sweet potatoes to skillet, then add marinade and toss until stir-fry is well combined and coated with sauce. Divide rice and stir-fry among plates and sprinkle with peanuts before serving.

Source: Hannaford fresh Magazine, December 2021