Sweet Potato Stir Fry Recipe By Tasty

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SWEET POTATO STIR FRY RECIPE BY TASTY



Sweet Potato Stir Fry Recipe by Tasty image

Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 ½ cups sweet potato, thinly sliced
1 teaspoon salt
½ green bell pepper, diced
½ red bell pepper, diced
½ cup onion, diced
½ cup corn
½ cup black beans
½ teaspoon garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon pepper
1 greek yogurt
1 teaspoon cilantro, chopped

Steps:

  • Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
  • Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
  • Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
  • Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
  • Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams

SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY



Sweet Potato Chicken Stir-fry With Peanut Sauce Recipe by Tasty image

Here's what you need: lime juice, sesame oil, salt, pepper, boneless, skinless chicken breast, creamy peanut butter, lime juice, low sodium soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, water, small yellow bell pepper, small red bell pepper, small green bell pepper, medium sweet potato, broccoli floret, sesame oil, green onion, chopped peanut

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 4 servings

Number Of Ingredients 21

2 tablespoons lime juice
2 tablespoons sesame oil
salt, to taste
pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1-inch (2 1/2 cm) cubes
¼ cup creamy peanut butter
1 tablespoon lime juice
1 tablespoon low sodium soy sauce
1 teaspoon rice wine vinegar
1 clove garlic, minced
1 teaspoon ginger, grated
½ teaspoon red pepper flakes
¼ cup water
1 small yellow bell pepper
1 small red bell pepper
1 small green bell pepper
1 medium sweet potato
2 cups broccoli floret
½ tablespoon sesame oil
green onion, chopped, to serve
chopped peanut, to serve

Steps:

  • In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
  • In a large bowl, mix lime juice, sesame oil, salt, and pepper.
  • Add cubed chicken to mixture and stir until completely coated.
  • Cover with plastic wrap and marinate in refrigerator for 30 minutes.
  • Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
  • Once cooked through, remove chicken and transfer to a bowl.
  • Spiralize bell peppers and sweet potato into a large bowl.
  • Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
  • Add in the spiralized vegetables and cook for 2-3 minutes.
  • Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
  • Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
  • Top with green onions and chopped peanuts.
  • Enjoy!

Nutrition Facts : Calories 492 calories, Carbohydrate 33 grams, Fat 22 grams, Fiber 7 grams, Protein 43 grams, Sugar 11 grams

STIR-FRIED SWEET POTATOES



Stir-Fried Sweet Potatoes image

In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: "I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter," he wrote. Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater). The end result is a quick side dish, full of flavor from the ginger and soy sauce.

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 scallions, trimmed and cut into 1-inch pieces
2 garlic cloves
1 piece fresh ginger (1-inch long), peeled
1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
1 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 tablespoon soy sauce, more for serving

Steps:

  • Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
  • Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
  • Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 8 grams

BEEF AND SWEET POTATO STIR-FRY



Beef and Sweet Potato Stir-Fry image

Make and share this Beef and Sweet Potato Stir-Fry recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 lb stir-fry beef, strips
1 small onion, sliced
3 garlic cloves, minced
2 cups cubed peeled sweet potatoes
1 bell pepper, sliced (red or green)
1 cup beef stock
1/4 cup oyster sauce
1 tablespoon cornstarch
1 tablespoon rice or 1 tablespoon cider vinegar
1 teaspoon sesame oil
2 green onions, thinly sliced

Steps:

  • In a wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry beef in 2-3 batches, until browned but still pink inside, about 2 minutes. Transfer to a plate. Drain fat from pan.
  • Add remaining vegetable oil to pan; stir-fry sliced onion and minced garlic over medium heat until onion is softened.
  • Stir in sweet potato, red or green pepper and 1/2 cup stock; cover and steam until potatoes are tender.
  • Meanwhile, in a small bowl, whisk together the remaining 1/2 cup stock, oyster sauce, corn starch, vinegar and sesame oil. Return beef and any juices to pan. Add oyster sauce mixture and bring to a boil; boil, stirring until thickened and glossy. Sprinkle with green onions.

Nutrition Facts : Calories 446.1, Fat 28, SaturatedFat 9.2, Cholesterol 76, Sodium 801.8, Carbohydrate 24.1, Fiber 3.1, Sugar 4.4, Protein 23.8

SPICY BEEF AND SWEET-POTATO STIR-FRY



Spicy Beef and Sweet-Potato Stir-Fry image

Categories     Beef     Onion     Potato     Vegetable     Stir-Fry     Quick & Easy     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 15

1 medium red onion
3 garlic cloves
1 pound sweet potatoes (about 2 large)
3/4 pound snow peas
1/2 cup drained rinsed canned whole water chestnuts (from an 8-ounce can)
1 pound boneless beef sirloin
4 scallions
3/4 cup chicken broth
1/4 cup hoisin sauce
2 tablespoons brandy
1 tablespoon cornstarch
4 tablespoons peanut oil
2 teaspoons Asian sesame oil
Accompaniment:Cooked Rice
Garnish: sliced scallions

Steps:

  • Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
  • Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
  • Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
  • Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
  • Serve stir-fry over rice, garnished with scallions.

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