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recipe link: vietnamese sweet potatoes with beef

8 Feb

This, my friends, is officially the most delicious dish I made in 2011. It’s from the Food Matters Cookbook, and it’s fantastic.

I have to warn you, though, that when I made it (all four or five times!) it looked–well–not like the photo.

It looks like orange glop.

But trust me. Try it. It is soothing and satisfying without being boring–comfort food, but with an exotic spin.

The only change I made was to cut the oil back to one tablespoon. I used olive oil, as I generally do, because that’s what’s next to the stove, and it was plenty. I worry with stir-fries that olive oil will burn; that might happen if your stove gets really hot, so use your judgement and pick something with a higher smoking point if you have a really hot range instead of a sissy stove like mine.

I am loving this cookbook more and more, by the way, and I recommend it. This recipe is typical: lots of vegetables, a smaller proportion of meat, and enough interesting spices to make the result into something more than you expected. (The braised chard with chicken and steel-cut oats turns out to be the only thing I’ve ever cooked that somehow fulfills the void left in my life when I stopped cooking chicken breasts in cream of chicken soup from a can, over rice. I have no idea why, but the sauce reminds me of that, in the best possible way.)