Sweet Potato Stir-Fry
|Oranges||1 3⁄4 Pound (5 Large Pieces / 795 Grams)|
|Spinach leaves||2 Ounce, rinsed and crisped (24 Large Leaves / 55 Grams)|
|Fat free low sodium chicken broth/Canned vegetable broth||120 Milliliter (1/2 Cup)|
|Golden raisins||75 Gram (1/2 Cup)|
|Orange juice||60 Milliliter (1/4 Cup)|
|Ground cloves||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Sweet potatoes/Yams||1 Pound, peeled and cut into 1/4-inch cubes (455 Grams)|
|Sweetened shredded coconut||20 Gram (1/4 Cup)|
|Pomegranate seeds||55 Gram (1/3 Cup)|
1. Cut off and discard peel and all white membrane from oranges; then cut fruit crosswise into thin slices. Cover and set aside. Arrange spinach leaves on a rimmed platter; cover and set aside. In a bowl, stir together broth, raisins, orange juice, honey, cloves, and nutmeg; set aside.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add sweet potatoes and 2 tablespoons (30 ml) water; stir-fry until potatoes begin to brown and are just tender-crisp to bite (about 7 minutes). Add some water 1 tablespoon (15 ml) at a time, if pan appears dry. Add broth mixture to pan; cover and cook until potatoes are just tender to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Remove pan from heat and stir in coconut and 1/4 cup (40 g) of the pomegranate seeds.
3. Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds