Friday, December 15, 2006

Stir-fried sweet potatoes with broccoli and onions

The sweet potatoes we got as part of our share at New Roots Urban Farm this year were fairly small, and irregularly shaped. As I puzzled what to do with them, I came up with this variant of the stuffed sweet potatoes that I first made about a year ago.

In a wok, heat 3 Tablespoons of oil on high heat.
  • Add 3-4 cups thinly sliced (about ΒΌ inch thick) sweet potatoes, and halve or quarter the slices if the potato is more than an inch in diameter.
  • Add the stems from a large bunch of broccoli, thinly sliced. Reserve the florets. Cook, stirring frequently until the sweet potatoes and broccoli stems begin to get tender.
  • Add 2 teaspoons ginger powder and 1 teaspoon salt, and stir well,
  • Add 3 onions, halved and thinly sliced. When the onion begins to get soft,
  • Add the broccoli florets, broken into small pieces.
When the sweet potatoes are very tender, serve.


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