Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.
1 teaspoon vegetable oil
3/4 cup (1 1/2-inch) sliced green onions
2 tablespoons sugar
1 teaspoon chile paste with garlic
6 garlic cloves, thinly sliced
6 (1/4-inch) slices peeled fresh ginger, crushed
2 (3-inch) cinnamon sticks
1 whole star anise, crushed
4 cups water
1/3 cup low-sodium soy sauce
3 tablespoons sake (rice wine) or sherry
2 pounds sweet potatoes, peeled and cut into 2 1/2-inch pieces
2 tablespoons minced green onions
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add 3/4 cup onions and next 6 ingredients (3/4 cup onions through anise); stir-fry 15 seconds. Add water, soy sauce, and sake; bring to a boil. Add potatoes. Reduce heat; simmer 25 minutes or until tender. Cool to room temperature. Remove potatoes from cooking liquid with a slotted spoon. Sprinkle with 2 tablespoons onions.