I am loving this cookbook Tonight it was Sweet Potato and Spinach Stir-fry


But mine had a twist because the spinach in the fridge was no good.  I simply used green peas, and the result was pretty good.


  • 500gm Orange Sweet Potato
  • 225gm Tinned Water Chestnuts
  • 1 tablespoon oil
  • 2 garlic cloves (2 teas crushed Garlic)
  • 2 teaspoons Sambal Oelek (chilli paste from South east Asia)
  • 2 teaspoons grated Palm Sugar
  • 400gm Spinach stems removed (or Green Peas)
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Vegetable Stock

Cube the sweet Potato and Cook in Large saucepan of boiling water for 15 mins.  Drain well.

Drain the sliced Water Chestnuts.

Heat wok/frypan over high heat.  Add oil and coat base of pan

Add Garlic and Sambal Oelek for 1 minute.

Add sweet potato and stir-fry for 2 mins over medium heat.

Reduce heat to Medium add Palm Sugar, and Spinach, Soy Sauce and Stock, toss until spinach is wilted.

Serve over some steamed rice.


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