Orange Ginger Sweet Potato Stir Fry with Sausage
Make this Orange Ginger Sweet Potato Stir Fry with Sausage in under 30 minutes! A healthy, budget-friendly dish that's savory, sweet, and a little spicy.
Servings: 2 people
Calories: 741kcal
Equipment
- wok or frying pan with lid
Ingredients
- 2 tablespoon oil (we used a light olive oil) 1 tablespoon to fry the sausage and 1 tablespoon to stir fry the veggies.
- 7 ounces Italian sausage 2 links removed from the casing. We used a hot Italian sausage. (198 grams). Use a gluten-free brand if celiac.
- 1 knob ginger
fresh grated (or about 1 and ¼ teaspoons grated) or about ¼ teaspoon dried ground ginger - 2 cloves garlic
peeled and minced - 1 teaspoon 5 spice powder
- ½ teaspoon red pepper chili flakes dried - optional or to your desired heat level
- 2 cups sweet potato peeled and chopped into 1 inch cubes ( or one extra large sweet potato)
- 1 cup radishes
trimmed edges and cut in half or quarters OR 1 cup of chopped veggies of choice - 1 cup broccoli stems peeled and chopped OR 1 cup of chopped veggies of choice
- ½ cup water or chicken broth
- ⅓ cup onion peeled and sliced - optional
- salt and pepper
to taste - ¼ cup orange zest peel use a vegetable peeler or knife to get large slices of only the orange zest peel - do not include white pith of orange.
- 4-5 tablespoons orange juice fresh - juice from one orange
- ¼ cup roasted pepitas optional
Instructions
- Prepare all your vegetables and aromatics: Peel and chop broccoli stems. Remove the ends from radishes and slice into quarters. Peel and chop sweet potatoes into 1 inch cubes. Remove the peel and mince garlic. Slice optional onions. (You will need 2 cups sweet potatoes and 2 cups of vegetables of choice. We used radishes and broccoli stems.) Set aside.
- Use a vegetable peeler or sharp knife to remove only the orange zest peel from the orange into long strips. Then, slice the orange in half to squeeze and reserve the orange juice. Set aside.
- Heat your wok or frying pan to medium-high heat. Add 1 tablespoon of oil. Panfry the orange zest in oil for approximately 1 minute or until aromatic and lightly golden around the edges. Carefully remove the orange zest from the pan and save as a delicious garnish.
- Next, add the sausage removed from the casing into the hot wok or pan. Break up the pork sausage with your spatula and stir fry for 2 minutes. Then add ginger, garlic, 5 spice powder and dried red chili pepper flakes as desired. Stir fry sausage until golden brown. Remove the sausage from the pan and set aside in a bowl. (You will be adding the sausage back into the stir fry later)
- Add the diced sweet potatoes and other firm veggies (radishes and broccoli stems) along with ½ cup water or chicken broth and salt and pepper to taste into the hot pan. Place the lid on pan or wok and steam on high for about 3 minutes or until they start to become slightly fork tender - but not all the way. Don't over cook! Remove the lid!
- If you want to add any quick cooking vegetables or onions, add them to the wok along with a little extra oil to prevent sticking and stir fry a minute. Cook uncovered.
- Add the cooked sausage back into the wok with the vegetables and the juice of one orange. Stir fry uncovered a minute just until the liquid is absorbed.
- Garnish with roasted pepitas and cooked orange peel as desired. Delicious over rice or your favorite noodles.
Video
Notes
Tips
- The total amount of vegetables used in the orange ginger sweet potato stir fry recipe is 4 and ⅓ cups. (2 cups of sweet potatoes and 2 and ⅓ cups of whatever fresh veggies are in your crisper. - we used broccoli stems, radishes and onions - but use what you have on hand)
- Feel free to use all sweet potatoes for this recipe and any vegetables you desire. The goal is to use up all the bits and bobs of vegetables in your crisper.
- However, always remember that you need to cook your hard vegetables first and then your softer vegetables last.
- How to cook firm vegetables? After adding the hard vegetables to the hot pan, add a splash of water or broth and cover the pan with a lid to lightly steam the veggies until they are nearly al dente. Finally, uncover and give them a quick stir-fry to achieve that perfect al dente texture. Unlike Western cooking, Asian stir fries aim to retain a bit of texture in the vegetables. They should not be mushy!
- Do not over crowd your wok or frying pan.
Nutrition
Serving: 1bowl | Calories: 741kcal | Carbohydrates: 46g | Protein: 24g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 887mg | Potassium: 1275mg | Fiber: 9g | Sugar: 12g | Vitamin A: 19422IU | Vitamin C: 90mg | Calcium: 152mg | Iron: 5mg