Kung Pao Sweet Potatoes

There are two foods that my husband, Michael, is extremely fond of: kung pao chicken and
sweet potatoes. I’ve combined his love for both in this classic Chinese dish from the Sichuan
province. Unlike the chicken, which is usually battered and fried, the sweet potatoes are stir-
fried to bring out their sweet caramel flavor and then tossed with the sauce. Serve this warm
with plain rice.

MAKES 4 SERVINGS

In a wok or large skillet over high heat, warm 2 Tbsp neutral oil with a high smoke
point such as grapeseed. When the oil begins to shimmer, add 1½ lb [680 g] orange-
fleshed sweet potatoes, peeled and diced into ¼ in [6 mm] cubes, and stir-fry until
golden brown and tender, 7 to 9 minutes. Lower the heat if they start to turn too dark.
Season with fine sea salt and ¼ tsp ground black pepper. Transfer the sweet potatoes
with a slotted spoon to a large plate or bowl.
In a small bowl, whisk together ¼ cup [60 ml] Shaoxing wine or dry sherry, 1 Tbsp
low-sodium soy sauce, 2 tsp toasted sesame oil, 1 tsp Chinese black vinegar, 1 tsp
cornstarch, 1 tsp ground Sichuan peppercorns, and ½ tsp sugar to form a smooth
sauce.
Wipe out the wok or skillet and heat 2 Tbsp neutral oil with a high smoke point
such as grapeseed over high heat. When the oil begins to shimmer, add 10 to 12
whole dried red chillies such as chilli de árbol, stems and seeds removed and
discarded, cut into ½ in [13 mm] pieces, and stir-fry for 15 to 30 seconds, until
fragrant and the chillies turn bright red and start to expand. Add 2 garlic cloves, thinly
sliced, and 2 in [5 cm] piece fresh ginger, peeled and cut lengthwise into thin slices,
and stir-fry for 30 seconds, until fragrant.
Return the sweet potatoes to the wok. Drizzle the sauce over the sweet potatoes and stir-fry
until it thickens and the sweet potatoes are completely coated, 30 seconds. Add ½ cup [70 g]
roasted unsalted whole peanuts and 4 scallions, both white and green parts, cut into ½ in [13
mm] long pieces, and stir for 1 minute. Remove from the heat, taste, and season with fine sea
salt. Transfer to a serving bowl and serve immediately. Leftovers can be stored in an airtight
container in the refrigerator for up to 3 days.

THE COOK’S NOTES

The orange-fleshed sweet potatoes look much nicer in this dish, but the white ones also
work.
Sweet potatoes are rich in sugar, so you need to keep a watchful eye on them, as they
can quickly burn and turn black and bitter.
Shaoxing wine can be found online and in Asian grocery stores. A dry sherry is a good
alternative.
 Chinese black vinegar, made with glutinous rice and malt, can be found online and in
Asian markets and it’s worth seeking out. Believe me, once you try it, you’ll always want to
keep it stocked in your pantry.
Be vigilant and don’t overcook the sweet potatoes and chillies; they both burn fast and
will turn bitter.

Veg-Table: Recipes, Techniques + Plant Science for Big Flavored, Vegetable-Focused Meals by Nik
Sharma. © 2023. Published by Chronicle Books. Photographs © Nik Sharma.