Alongside the Hot Sauce-Glazed Tempeh, I served some boiled kale and stir-fried sweet potatoes. I thought I'd share the sweet potato recipe with you. It's of my own creation, but is inspired by a recipe in the Thousand Recipe Chinese Cookbook (which is simultaneously hopelessly out of date and quite strong on technique).
Here's what you need:
1 lb sweet potatoes, peeled and cut into large dice
1/2 cup vegetable stock or water
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons oil
1/2 teaspoon kosher salt
1 tablespoon minced ginger
1. Parcook the potatoes in boiling water for 10 minutes or so, until soft but not too much so.
2. Meanwhile, mix the stock, soy sauce, and sugar together.
3. Heat the oil in a wok or large skillet over medium-high heat. When hot, add salt, then ginger, and stir-fry until the ginger just starts to release its fragrance, 30-45 seconds.
4. Add the sweet potatoes and stir until coated with oil.
5. Add the stock/soy sauce mixture and stir. Reduce heat to medium, cover, and let cook until most of the liquid has evaporated and sweet potatoes are tender.
6. Serve, accept compliments with grace.