Sweet Potato and Chicken Stir-Fry in Oyster Sauce
Coated with oyster sauce for a Chinese flair
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Completely shave the chicken and then cut the shavings into thin strips.
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Cut the sweet potato into pieces 4 cm (1-1/2 in.) long, then cut them into thin strips and soak in water.
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Heat the cooking oil in a pan over medium heat, and saute the minced onions making sure they do not burn. Add drained (2) and (1) and saute. Then, add the sake and cook covered for 4 minutes.
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Add (A) and quickly stir-fry.
Cooking Basics
Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.
To remove excess starch, place cut sweet potatoes into cold water making sure the cut surfaces are submerged. This step is especially recommended for "kinton" (Japanese-style mashed sweet potato) and other lightly seasoned dishes where a delectable color is desired. Soaking time of about 5 minutes is sufficient.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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