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Spicy Stir-Fried Sweet Potatoes




Source of Recipe


from A Spoonful of Ginger, by Nina Simonds






List of Ingredients



• 1 1/2 pounds sweet potatoes (about 4 medium-size)
  
• Zest of 1 navel orange, removed with a vegetable peeler and cut into fine julienne strips
  
• Seasonings:
  
• 1 1/2 tablespoons minced garlic
  
• 1 tablespoon minced fresh ginger
  
• 1/2 teaspoon hot chile paste, or to taste
  
• Sweet and Sour Sauce:
  
• 3/4 cup chicken broth or water
  
• 3 1/2 tablespoons soy sauce
  
• 3 tablespoons rice wine or sake
  
• 1 1/2 tablespoons clear rice vinegar
  
• 2 teaspoons sugar
  
• 2 teaspoons toasted sesame oil
  
• 1/4 teaspoon freshly ground black pepper
  
• Remaining Ingredients:
  
• 2 teaspoons canola or corn oil
  
• 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
  
• 1 tablespoon minced scallion greens
  






Instructions



1. Peel the sweet potatoes and cut them lengthwise into 3 slices. Cut the slices lengthwise into 1/2-inch wide sticks, then cut the sticks diagonally into 1/2-inch long pieces.
   
2. Blanch the orange zest for 1 1/2 minutes in a small saucepan with water to cover. Drain on paper towels.
   
3. Prepare the Seasonings and mis the Sweet and Sour ingredients. Set near the stove.
   
4. Heat a wok or large skillet, add the oil, and heat until very hot. Add the seasonings and orange peel, and stir-fry until fragrant, about 10 seconds. Add the sweet potatoes and stir-fry about 30 seconds.
   
5. Give the Sweet and Sour Sauce another stir and add it to the sweet potatoes. Heat until boiling, cover and cook over medium heat for 10 to 12 minutes, or until the potatoes are tender but not too soft. Stir the cornstarch and add while stirring the sauce continuously, to prevent lumps. Transfer potatoes and sauce to a serving platter and sprinkle the scallion greens on top.