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Sweet Potato Stir-Fry

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Ingredients
  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)
  Honey 2 Teaspoon
  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)
Directions

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

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Potato

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