Yields
4 servings
Winter vegetables work well in this recipe so you can substitute squash or carrots for the sweet potatoes if you like. Maple syrup adds a unique sweetness to dishes so don’t be afraid to use it in savoury dishes.
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ingredients
2
sweet potatoes, diced, parboiled
1
Tbsp vegetable oil (15 ml)
1
tsp chile oil, (optional) (15 ml)
1
onion, diced
2
tsp minced ginger (10 ml)
1
red pepper, diced
2
Tbsp water (30 ml)
¼
cup tamari or soy sauce (60 ml)
2
Tbsp maple syrup (30 ml)
½
savoy cabbage, chopped
Pinch of ground allspice
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directions
Step 1
In a large skillet or wok, heat vegetable oil and chile oil over high heat. Add onion and ginger. Saute for 2 minutes, or until soft. Add red pepper and sweet potato.
Step 2
Combine water, soy sauce and maple syrup. Pour over vegetables. Cover and steam over high heat for 1 minute. Remove lid and add savoy cabbage. Toss gently and cover for 2 minutes or until cabbage wilts slightly. Season with a pinch ground allspice.