Stir-Fried Spicy Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Adapted from . For the vegan option, use water or vegetable broth instead of chicken broth. Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch julienne and then in 1/2-inch diagonal lengths (about 4 medium sweet potatoes) |
1 navel orange, zest of, cut julienne |
1 tablespoon peanut oil |
1 1/2 tablespoons minced garlic |
1 tablespoon minced ginger |
1/2 teaspoon chili paste with garlic (or more) |
1 1/2 teaspoons cornstarch |
2 tablespoons water |
1 tablespoon minced scallion top |
3/4 cup chicken broth or 3/4 cup water |
3 1/2 tablespoons soy sauce |
3 tablespoons chinese rice wine or 3 tablespoons dry sherry |
1 1/2 tablespoons rice vinegar |
2 teaspoons sugar |
1 teaspoon sesame oil |
1/4 teaspoon pepper |
Directions:
1. Combine sauce ingredients and set aside.
2. Heat oil in a wok or large skillet that has a cover. Add orange zest, garlic, ginger, and chili paste and stir-fry until fragrant, about 10 seconds. Add sweet potatoes and stir-fry until coated, about 30 seconds.
3. Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook, covered, over moderate heat until sweet potatoes are tender but not soft, 10 - 12 minutes.
4. Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.
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