Stir-Fried Spicy Sweet Potatoes

• 1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch julienne and then in 1/2-inch diagonal lengths (about 4 medium sweet potatoes)
• 1 navel orange, zest of, cut julienne
• 1 tablespoon peanut oil
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon chili paste with garlic (or more)
• 1 1/2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon minced scallion top
• Sauce
• 3/4 cup chicken broth or 3/4 cup water
• 3 1/2 tablespoons soy sauce
• 3 tablespoons chinese rice wine or 3 tablespoons dry sherry
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper

1. Combine sauce ingredients and set aside.
2. Heat oil in a wok or large skillet that has a cover. Add orange zest, garlic, ginger, and chili paste and stir-fry until fragrant, about 10 seconds. Add sweet potatoes and stir-fry until coated, about 30 seconds.
3. Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook, covered, over moderate heat until sweet potatoes are tender but not soft, 10 - 12 minutes.
4. Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.

sweet potatoes, orange, peanut oil, garlic, ginger, chili paste with garlic, cornstarch, water, scallion, sauce, chicken broth, soy sauce, chinese rice wine, rice vinegar, sugar, sesame oil, pepper

Taken from www.food.com/recipe/stir-fried-spicy-sweet-potatoes-343630 (may not work)