Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tsp | vegetable oil |
| 3/4 cup | sliced green onions |
| 2 tbsp | sugar |
| 1 tsp | chile paste with garlic |
| 6 | garlic cloves, thinly sliced |
| 6 | slices peeled fresh ginger, crushed |
| 2 | cinnamon sticks |
| 1 | whole star anise, crushed |
| 4 cups | water |
| 1/3 cup | low-sodium soy sauce |
| 3 tbsp | sake (rice wine) or sherry |
| 2 pounds | sweet potatoes, peeled and cut into 2 1/2-inch pieces |
| 2 tbsp | minced green onions |
Directions
Heat oil in a large Dutch oven over medium-high heat. Add 3/4 cup onions and next 6 ingredients (3/4 cup onions through anise); stir-fry 15 seconds. Add water, soy sauce, and sake; bring to a boil. Add potatoes. Reduce heat; simmer 25 minutes or until tender. Cool to room temperature. Remove potatoes from cooking liquid with a slotted spoon. Sprinkle with 2 tablespoons onions.
Yield: 6 servings (serving size: 3/4 cup)
CALORIES 140 (7% from fat); FAT 1.1g (sat 0.2g,mono 0.2g,poly 0.6g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM 134mg; FIBER 2.2g; IRON 0.7mg; CARBOHYDRATE 30.3g
Yield: 6 servings (serving size: 3/4 cup)
CALORIES 140 (7% from fat); FAT 1.1g (sat 0.2g,mono 0.2g,poly 0.6g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM 134mg; FIBER 2.2g; IRON 0.7mg; CARBOHYDRATE 30.3g
Source: cookinglight.com