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In a rush? Use General tao VH sauce. It is very good.


  • 2 large sweet potatoes
    1 Tbsp soy sauce
    1 Tsp sriracha sauce
    1 Tbsp (15 ml) cornstarch
    1 tsp (5 ml) vegetable oil
    3 green onions, chopped
    1 Tbsp (15 ml) ginger root, minced
    1 Tbsp (15 ml) garlic, minced
    1 Thai chili, finely chopped with seeds (optional)
    1 cup (150 ml) vegetable broth
    2 Tbsp (25 ml) soy sauce
    1/4 cup (50 ml) granulated sugar
    1 Tbsp (15 ml) rice vinegar
    1 Tbsp (15 ml) mirin
    1 Tbsp (15 ml) chili paste
    1/2 cup vegetable oil
    1/2 cup cornstarch
    1/4 all purpose flour
    1 tsp toasted sesame seeds
    4 cups cooked brown rice


  • 1.Wash and bake the sweet potatoes. When cooked, cool and peel. . Cut sweet potato into 3/4-inch cubes. Add 1 Tbsp soy sauce and 1 Tsp sriracha sauce. Mix to blend. Set aside.
    2. In small bowl, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to form paste.
    3. In small saucepan, heat 1 tsp (5 ml) oil over medium heat. Cook, onions, ginger, garlic and chili (if using) for 1 minute, stirring often. Add broth, soy sauce, sugar, vinegar, mirin, chili paste and cornstarch paste. Bring to boil for 1 minute, stirring. Remove from heat; set aside.
    4. In a wok or a cast iron pan, heat 1/2 cup oil over medium-high heat.
    5 In a small bowl, place 1/2 cup cornstarch. Dip sweet potato cubes in mixture of cornstarch and flour. Add coated sweet potato cubes to wok; cook, turning often, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer sweet potato to bowl; drizzle sauce over top. Add sesame seeds and serve with rice.
General tao sweet potatoes

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