Thursday, February 17, 2011

Sweet Potato Stir-Fry?

I won't lie: this is not your typical recipe. I was looking through a new cook book (Food Matters) by Mark Bittman of NYT fame and this recipe caught my eye.  I switched up his original recipe so this is Sara's adaptation. It's basically stir fried sweet potato over brown rice but I have to tell you it is darn yummy. Now, be forewarned: the recipe calls for two chopped jalapeno peppers which I love but that might be spicier than some people would like. 

Vietnamese Sweet Potato Stir Fry

2 large sweet potatoes, peeled and grated  (I did this in the food processor-just regular steel blade not the shredder)
olive oil
1 cup sliced green onions
2 jalapenos, seeded and chopped
1 T minced garlic
salt and pepper
1/4 cup fish sauce (get in the Asian section of grocery where you find soy sauce)
juice of one lime
1/2 cup of fresh cilantro, basil(preferably Thai basil)  or mint (whichever appeals to you--I used Thai basil this time because I had frozen some from my herb garden this past summer.
1/2 cup toasted slivered almonds.

Heat some olive oil in a large skillet, add sweet potatoes, green onions, peppers, and  garlic and sprinkle with salt and pepper. Cook stirring occasionally maybe 10 minutes or so.  Add the fish sauce,  the lime juice and the fresh herb that you chose. Serve over brown rice and top with toasted slivered almonds.

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