Ingredients
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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)
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1 tablespoon peanut oil
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1 1/2 tablespoons minced garlic
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1 tablespoon minced ginger
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1/2 teaspoon chili paste with garlic (or more)
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1 1/2 teaspoons cornstarch
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2 tablespoons water
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1 tablespoon minced scallion top
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3/4 cup chicken broth or 3/4 cup water
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3 1/2 tablespoons soy sauce
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3 tablespoons chinese rice wine or 3 tablespoons dry sherry
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1 1/2 tablespoons rice vinegar
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2 teaspoons sugar
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1 teaspoon sesame oil
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1 navel orange, zest of, cut julienne
Instructions
- 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.