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

Ingredients

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