Wash and peel the skin of sweet potato and cut into thin rounds and set aside. Ad Choices, ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices, pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips, pound snow peas (strings removed), cut in half lengthwise, medium carrot, peeled, cut into matchstick-size strips (about 1 cup), ounces Chinese vermicelli with sweet potato starch, large shallots, sliced into thin rounds, divided. © 2020 Condé Nast. Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. This stir-fry is super quick and easy to prepare, making it a great dinner option for those busy weeknights. Add avocado oil, onions, sweet potato and mushrooms to a wok or frying pan and sauté for 15 minutes. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Your email address will not be published. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. 1 tsp of salt. https://cooking.nytimes.com/recipes/1013264-stir-fried-sweet-potatoes Transfer to small dish. Required fields are marked *. Add the mushrooms and cook until reduced in size. Your email address will not be published. Add in the broccoli slaw and cook for 3 minutes. Transfer to small dish. Sweet Potato Noodle Stir Fry. 1 tsp of ginger (can substitute with ginger powder) 2 tbsp of soy sauce (I use tamari) 2 cups of sliced mushrooms. Add mushroom mixture; sauté until tender, about 4 minutes. Season with salt and pepper. Drizzle on the sauce; mix until fully combined with the veggies and cook for 2 minutes. Add remaining sauce and noodles. Add hoisin sauce, peanut butter, water, rice wine vinegar, sriracha, soy sauce and sesame oil to a food processor (or blender) and blend until smooth. Transfer stir-fry to large shallow bowl. Thank you for visiting! Return water to boil; add noodles. Okay this sweet potato and mushroom stir fry with spicy hoisin peanut sauce is the best thing e-v-e-r!! Sweet Potato and Mushroom Curry – a simple delicious vegetable curry all ready in less than 30 minutes. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Cook, stirring or tossing, until … Increase heat again, add in the garlic, tumeric and tamari and stir well. And don’t forget to hashtag your photos on Instagram using #deliciousAFfood because I definitely want to see your tasty creation! Follow along as I cook simple, healthy and sometimes not so healthy dishes (#YOLO) packed with flavour that my family and friends (and hopefully you) happen to think are delicious af! Add the oil, minced ginger, and sliced onion to stir-fry for 2-3 minutes. Sauce: 1 tablespoon olive oil 1 teaspoon garlic 1/4 cup Braggs liquid aminos 1 tablespoon honey. Transfer to small dish. Any leftovers can be stored in an airtight container or mason jar for up to four days in the fridge. because I definitely want to see your tasty creation! Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Using kitchen shears, cut noodles crosswise in several places. Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Recipes you want to make. Cooking advice that works. Then dump in the broccoli and another 1/4 cup of water. Then add the glass noodles and all the seasonings. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Any leftover sauce can be used in another stir fry, or even as a salad dressing, dipping sauce for spring rolls, summer rolls or collard green wraps! How would you rate Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms? Stir to combine, lower heat and cook five minutes until sweet potato is becoming soft. Using strainer, transfer vegetables to colander. DO AHEAD Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. And there is no judgement here because I may have done that once or twice…okay, okay maybe I’ve done it every time I’ve made this sauce! 2 minced garlic cloves. Add half of shallots; stir 30 seconds. Mix next 5 ingredients in small bowl. Stir fry for 3-4 minutes until the liquid is reduced. Place a non-stick frying pan over medium heat. Restaurant recommendations you trust. If you tried this recipe let me know what you think in the comment section below. Serve over rice, quinoa, or cauliflower rice, drizzle on some more of that delicious spicy hoisin peanut sauce, top with some cilantro and sesame seeds. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes. Mix next 5 ingredients in small bowl. If you tried this recipe let me know what you think in the comment section below. Add hoisin sauce, peanut butter, water, rice wine vinegar, sriracha, soy sauce and sesame oil to a food processor (or blender) and blend until smooth. Sprinkle with remaining 1 tablespoon sesame seeds and serve. Then add your cubed sweet potato and another 1/4 cup of water. Increase heat again, add in the garlic, tumeric and tamari and stir well. Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. switch off the flame and keep it aside. Okay this sweet potato and mushroom stir fry with spicy hoisin peanut sauce is the best thing. 1 tbsp olive oil. 3 Sweet potatoes. Sweet Potato Sir Fry . And don’t forget to hashtag your photos on Instagram using. This sauce has a super deep rich sesame, hoisin-y, peanut-y flavour that will make you want to literally lick the bowl clean. Cook until just tender but still slightly chewy, stirring often, about 4 minutes.