It's tough to get the potatoes the right tenderness. I came to realize that I don't really like this dish, but Mike LOVES it. It's definitely worth a try.
INGREDIENTS
2 Tbsp sesame oil
2 yams peeled, cut, crosswise into 1/3 inch thick rounds, then cut into 1/3 inch wide strips
1 medium size red onion, cut lengthwise into 1/3 inch thick slices
8 ounces chicken breast, cut crosswise into ¼ inch wide strips
1 Tbsp minced ginger
3 garlic cloves, minced
4C 1/3 inch thick strips sliced red cabbage (about ¼ medium head)
3 Tbsp hoisin sauce
3/4C chopped fresh cilantro
DIRECTIONS
1. Heat 1 Tbsp sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoon full if mixture is dry, about 12 minutes.
2. Sprinkle chicken with salt/pepper
3. Add remaining oil to skillet
4. Add chicken, ginger, and garlic; stir fry 1 minute
5. Add cabbage; stir-fry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2-3 minutes.
6. Stir in hoisin sauce and season to taste with salt/pepper; mix in 1/2C cilantro
7. Sprinkle with remaining cilantro
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I only like it when I am in the mood for sweet potatoes.
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