San Francisco SweetPotato Stir-Fry


  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 tablespoonsbalsamic vinegar
  • 2 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound boneless chicken breast or pork cutlets, cut into bite size strips
  • 2 tablespoons cooking oil
  • 1 large sweetpotato, peeled & cut into 1/2″ slices
  • 1 large onion, sliced into rings
  • 1 large carrot, thinly bias sliced
  • 1/2 pound snow peas
  • 1/2 pound asparagus, thinly bias sliced
  • 2 teaspoons cornstarch
  • 1 cup coarsely chopped chinese cabbage
  • Hot Cooked Rice


For marinade, in a medium bowl combine hoisin sauce, soy sauce, vinegar, brown sugar, sesame oil, garlic powder and pepper. Add chicken or pork to marinade. Toss to coat; cover and refrigerate for 1 to 24 hours. Heat 1 tablespoon of the cooking oil in a wok or large skillet over medium-high heat. Add SweetPotato, onion, carrot, snow peas, and asparagus. Stir-fry for 4 to 5 minutes or until tender-crisp. Remove vegetables from wok or skillet. Drain chicken or pork well, reserving marinade. Stir cornstarch into marinade and set aside. Heat remaining 1 tablespoon oil in wok or skillet. Add the chicken or pork and stir-fry for about 3 minutes or until no pink remains. Remove from wok. Add marinade to wok. Cook and stir over medium heat until thick and bubbly. Return meat and vegetables to wok. Add the cabbage and heat through. Serve over hot cooked rice.