Orange Sweet Potato, Spinach & Water Chestnut Stir-Fry

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
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Ingredients:

Metric Imperial

500 gm(s) orange sweet potato

1 tbsp(s) oil

2 cloves garlic, crushed

2 tsp(s) sambal oelek

225 gm(s) tin water chestnuts, sliced

2 tsp(s) grated palm sugar

390 gm(s) English spinach, stems removed

2 tbsp(s) soy sauce

2 tbsp(s) vegetable stock

Quick & easy veggie stir-fry.

Posted by: Sarah P on 20 July 2008

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Cooking Steps:

Cut the sweet potato into 1.5cm x 1.5cm cubes. Cook the sweet potato in a large saucepan of boiling water for 15 minutes, or until tender. Drain well.

Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the garlic and sambal oelek for 1 minute, or until fragrant. Add the sweet potato and water chestnuts and stir-fry over a medium-high heat for 2 minutes. Reduce the heat to medium, add the palm sugar and cook for another 2 minutes, or until the sugar has melted. Add the spinach, soy sauce and stock and toss until the spinach has just wilted. Serve with rice.

NOTE: sambal oelek is made from mashed fresh red chillies mixed with salt and vinegar or tamarind. Palm sugar is available from most large supermarkets in jars or wrapped in paper. Use demerara or soft brown sugar if not available.