Equipment
Ingredients
Vegetables and Aromatics
- 400 g sweet potatoes, peeled and julienned into 5mm matchsticks
- 15 g fresh ginger, peeled and finely minced
- 10 g garlic, minced
- 15 g scallions, thinly sliced, white and green parts separated
- 2 g red chili flakes
Sauce and Oils
- 15 ml neutral cooking oil
- 30 ml light soy sauce
- 30 ml water
- 5 ml toasted sesame oil
Nutrition (per serving)
Method
Peel the sweet potatoes and slice them into uniform 5mm matchsticks to ensure rapid and even cooking.
In a small mixing bowl, whisk together the light soy sauce, water, and toasted sesame oil. Set aside.
Place a wok or large heavy-bottomed skillet over high heat until it reaches approximately 190°C/375°F. Add the neutral cooking oil and swirl to coat the pan until the oil is shimmering and slightly smoking.
Add the sweet potato matchsticks to the wok. Cook for 4 to 5 minutes, stirring frequently, until they begin to soften and develop deeply browned, blistered edges.
Push the sweet potatoes to the outer edges of the wok where it is cooler. In the center, add the minced ginger, minced garlic, red chili flakes, and the white parts of the sliced scallions. Cook for 30 seconds until highly fragrant.
Stir the aromatics into the sweet potatoes. Pour the soy sauce mixture evenly over the vegetables and stir vigorously to coat everything.
Continue to cook for 1 to 2 minutes until the liquid has mostly reduced and formed a glossy glaze over the tender-crisp sweet potatoes. Remove from the heat.
Scatter the remaining green parts of the scallions over the top, toss lightly, and serve immediately.
Chef's Notes
- Soaking the cut sweet potato matchsticks in cold water for 10 minutes before cooking removes excess surface starch. Drain and pat them entirely dry before frying to prevent steaming and sticking.
- A carbon steel wok is ideal for this dish to achieve wok hei, or breath of the wok, which imparts a subtle smoky flavor. Ensure the pan is screaming hot before adding the oil.
- For extra depth and complexity, stir in one teaspoon of black rice vinegar or a pinch of toasted sesame seeds just before removing the pan from the heat.
- Do not overcrowd the pan. If making a double batch, fry the sweet potatoes in two separate rounds to allow them to sear properly rather than steam.
Storage
Refrigerator: 4 days — Store in an airtight container. Texture will soften slightly upon cooling.
Reheating: Toss in a hot skillet with a splash of water or microwave in 30-second intervals until warm.
