Orange Sweet Potato Stir Fry
Orange Sweet Potato Stir Fry has gently stir fried harvest autumn vegetables tossed with a light ginger orange sauce and topped with toasted pine nuts.
- 1 tbsp coconut oil or olive oil
- 1 inch ginger
knob grated fresh
- 2 cloves garlic
peeled and minced
- 3 whole star anise
(or can use ¼ teaspoon 5 spiced powder)
- 1 sweet potato large peeled and chopped into 1 inch cubes
- 1 potato
peeled and chopped into 1 inch cubes
- 8 radishes
trimmed edges and cut in half
- salt and pepper
- 4 tbsp orange juice
fresh (half to cook the potatoes in and save the other half for the end of the cooking process
- ½ cup snow peas
edges removed and strings removed and chopped to be about the same size as potatoes
- 1 tsp orange zest
- ¼ cup pine nuts toasted or nut of choice
Heat coconut oil in pan and add ginger, garlic and star anise just until they are aromatic. Add your chopped sweet potatoes, regular potatoes (hold regular potatoes if staying paleo), radishes, salt and pepper to taste and ½ of the fresh squeezed orange juice. Put a lid on your pan and turn your heat to medium low and allow to steam for about 3-5 minutes or until the potatoes are fork tender.
Remove the lid, add the snow peas and cook until bright green about 1-2 minutes. Add orange zest and about 2 tablespoons (or a little squeeze) of fresh orange juice and toss quickly. Adjust seasonings as required and add your pine nuts for a one last quick toss and serve immediately. Enjoy!
Feel free to use all sweet potatoes for this recipe and any vegetables you desire. The goal is to use up all the bits and bobs of vegetables in your crisper.
However, always remember that you need to cook your hard vegetables first and then your softer vegetables last.
Do not over crowd your wok or frying pan.
Serving: 1g | Calories: 372kcal | Carbohydrates: 46g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Sodium: 56mg | Potassium: 1108mg | Fiber: 7g | Sugar: 15g | Vitamin A: 9728IU | Vitamin C: 93mg | Calcium: 90mg | Iron: 6mg