Sticky Fried Sweet Potato

w/ Jasmine Rice and Pickled Cucumber

Serves: 1

Cooking time ~20 minutes

This is a super easy meal to make. I've been trying to recreate a 'minced beef' type of texture and this, with Umami from the Soy Sauce, comes pretty close. It's also Vegan so very apt for this month! Double carbs might seem a bit heavy, so you could throw some extra Carrots in with the Sweet Potato if you like.

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Ingredients:

2x Small Sweet Potatoes

100g Jasmine Rice

½ Cucumber

4tbsp Honey

6tbsp Soy Sauce

2tbsp Rice Vinegar

Fresh Coriander

1tsp Ground Ginger

1tsp Chinese 5 Spice

Cornflour

Sesame Seeds

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Method:

Start by preheating your oven to about 200c.

Chop your Cucumber however you like it. I like to slice in half lengthways, scrape the watery middle bit out and then very thinly slice. Get this into a bowl and top with a handful of Sugar, a handful of Salt and a splash of Rice Vinegar.

Chop your Sweet Potato into as small dices as possible. The idea is that this will feel / look like minced beef, so the smaller the better. Get these on a baking tray and toss in the 5 Spice and Ginger. We're going to roast these for just about 5-7 minutes. We want to ensure they're cooked and have dried out a little.

Get the Rice on to cook as per packet instructions.

Now for the Sauce. You can basically throw whatever you like in here. Sweetness, Umami and a bit of bite is essential. In a bowl, mix the Honey, Soy and Rice Vinegar. Get this into a pan and start to cook off till it bubbles slightly.

Then, add the Sweet Potato in and fry off till well coated. In another bowl, mix a couple of teaspoons of Cornflour with a similar amount of Water. Add this to the mix to thicken up and get that stickiness.

Keep frying until you start to get some nice colour and all the Potato is well coated.

Time to plate! Garnish with some Fresh Coriander and Sesame Seeds, and don't forget the Cucumber.

Enjoy! If you fancy giving it a go, please tag @wellgoodgrub on Instagram.

#WellGoodGrub