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| INGREDIENTS |
| 1 lb |
sweet potatoes, peeled and cubed |
| 1 c |
snow peas, trimmed |
| 1/3 c |
orange marmalade |
| 1/4 c |
fresh orange juice |
| 1 tbsp |
rice vinegar |
| 1 tbsp |
sugar |
| 1/2 tsp |
cornstarch |
| 2 tbsp |
fresh ginger, minced |
| 1 tsp |
garlic, minced |
| 2 |
red chili peppers, minced |
| 2 tbsp |
peanut oil |
| 1/4 tsp |
toasted sesame oil |
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salt to taste |
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| RECIPE |
- Boil sweet potatoes in large pot until nearly tender – about 3-4 minutes.
- Add snow peas and cook an additional 1 minute.
- Drain and place sweet potatoes and snow peas in ice bath to stop cooking process; drain when chilled and set aside.
- Mix together marmalade, orange juice, vinegar, sugar and cornstarch in small bowl; set aside.
- Sauté ginger, garlic and red chili pepper over medium-high heat in peanut oil in chop pan.
- Cook for about 1 minute, add blanched veggies to pan and toss to coat.
- Stir in marmalade mixture, bring to a boil and let sauce thicken.
- Remove from heat and stir in sesame oil.
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| SERVING SUGGESTION |
SERVING SIZE:
3/4 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
264 |
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| Total Fat |
7 g |
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| Sodium |
65 mg |
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| Total Carbohydrates |
48 g |
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| Fiber |
5 g |
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| Protein |
3 g |
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