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.
I halved the recipe and enjoyed the dish. I was wishing the glaze had been more concentrated and stuck to the sweet potatoes more, but enjoyed the flavor! Thanks for posting!
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I made a half a recipe of this, so maybe I messed up the proportions, but I didn't like it very much. There weren't enough different flavors or textures for me. I don't think I'll be making this again.
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Absolutely amazing! We LOVED the combination of flavors, they were very balanced. The ginger and soy was new for us on sweet potatoes, but worked perfectly. I only used 1/2 teaspoon of sugar, but I am sure it would also be good with the stated amount. This was different and YUMMY!
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