Stir-Fried Spicy Sweet Potatoes

Adapted from About.com. For the vegan option, use water or vegetable broth instead of chicken broth.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 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 3⁄4 cup water
• 3 1⁄2 tablespoons soy sauce
• 3  tablespoons  chinese rice wine or 3  tablespoons dry sherry
• 1 1⁄2 tablespoons rice vinegar
• 2  teaspoons sugar
• 1  teaspoon  sesame oil
• 1⁄4 teaspoon pepper

Directions

1. Combine sauce ingredients and set aside.
2. 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.