Honey Orange Sweet Potatoes Recipe
Ingredients
| Orange peel | 1 Teaspoon, finely shredded | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Honey | 1 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Ginger root | 1 Teaspoon, grated | |
| Sweet potatoes | 2 Medium, thinly sliced | |
| Cashews | 1/2 Cup (16 tbs) |
Directions
For sauce, stir together orange peel, orange juice, soy sauce, cornstarch, and honey.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add sweet potatoes; stir-fry for 4 minutes.
Cover and cook about 1 minute more or till sweet potatoes are crisp-tender.
Push sweet potatoes from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in sweet potatoes and cashews to coat with sauce.
Serve immediately.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add sweet potatoes; stir-fry for 4 minutes.
Cover and cook about 1 minute more or till sweet potatoes are crisp-tender.
Push sweet potatoes from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in sweet potatoes and cashews to coat with sauce.
Serve immediately.
Chef
