Honey Orange Sweet Potatoes
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Sweet potatoes||2 Medium, peeled, halved lengthwise, and thinly bias sliced to make 3 cups|
|Cashews||1⁄2 Cup (8 tbs)|
For sauce, stir together orange peel, orange juice, soy sauce, cornstarch, and honey.
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.