Stir-Fried Spicy Sweet Potatoes

Categories: Qi Stagnation, Spleen Qi Vacuity

squash stirfry

Stir-Fried Spicy Sweet Potatoes

Serves 4

Ingredients:

* 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
* Zest of 1 navel orange, cut julienne
* 1 tablespoon oil
* 1 1/2 tablespoons minced garlic
* 1 tablespoon minced ginger
* 1/2 teaspoon or more Oriental chili paste
* 1 1/2 pounds (about 4 medium) sweet potatoes, peeled and cut into 1/2 ” julienne, then in 1/2″ diagonal lengths
* 1 1/2 teaspoons cornstarch
* 2 tablespoons water
* 1 tablespoon minced scallion greens

Preparation:
Combine first 7 ingredients for sauce. Set aside. In a small saucepan of boiling water, blanch orange zest 1 1/2 minutes. Drain and pat dry.

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.

By Rhonda Parkinson, About.comNote* This recipe is reprinted with permission from GourMAsia.

http://chinesefood.about.com/od/vegetablesrecipes/r/spicypotatoes.htm