As I look out the window, I can see the wind outside is whipping the snow off the roof of the house next door. It's been doing that all morning, which makes me very happy that I have a PA day today and I get to hang out with my massive pile of marking inside.
Of course, I spent all morning not marking but thinking about lunch.
I knew I wanted to do something with that sweet potato and the organic brown rice I'd just picked up from the new health food store on Bloor.
And something to do with the bag of mushrooms I'd bought on Monday but hadn't touched at all since.
I knew I wanted a bit of heat. Something Thai-inspired felt like the way to go.
It didn't have to be pretty. It just had to taste awesome.
Sweet Potato Mushroom Thai Stir-Fry
Ingredients
1 tbsp canola oil
½ sweet potato, peeled and cut into matchsticks (the thinner you cut them, the faster they'll cook)
1 shallot, peeled, halved and sliced
4 large button mushrooms, sliced*
one handful baby spinach, trimmed
one palmful cilantro, chopped
cooked brown rice
Marinade/Sauce
2 tbsp fish sauce
4 tsp soy sauce
2 tsp brown sugar
¼ - 1 tsp sriracha
*For the record, I quartered half of mine and sliced and marinated the other half. Next time, I'd slice and marinate all of them.
Directions
1. Mix all marinade ingredients together and add sliced mushrooms to it. Let sit at room temperature for 30 minutes or so.
2. Heat oil in wok over high heat. When shimmering, add sweet potatoes and shallots. Stir fry for 5 minutes or until sweet potatoes begin to colour and soften.
3. Add in mushrooms and marinade. You may wish to throw in 2 tbsp of water as well, to help the sweet potatoes cook. Stir fry until sweet potatoes are desired tenderness.
4. Add in spinach and stir fry for 30 seconds to 1 minute, or until spinach is wilted.
 |
| unwilted |
 |
| wilted |
Add a lime slice for bonus flavour!
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