Stir-Fried Spicy Sweet Potatoes - cooking recipe

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

Preparation

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.