Stir-Fried Spicy Sweet Potatoes Recipe #343630
Adapted from About.com. For the vegan option, use water or vegetable broth instead of chicken broth.
by ~Jen~
22 min | 10 min prep
SERVES 4
- 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
Sauce
- 3/4 cup chicken broth or water
- 3 1/2 tablespoons soy sauce
- 3 tablespoons chinese rice wine or dry sherry
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- Combine sauce ingredients and set aside.
- 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.
- 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.
- Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.
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