Hello, friends. I hope you all had a great weekend. Mine was fabulously relaxing and refreshing. I love being in New York with Dan!
This week, I also get to play with our first gift off of our wedding registry…
A GreenPan nonstick wok! Because of Dan’s pet birds, we can’t use normal nonstick cookware because at high temperatures, it releases fumes that are toxic to birds. Not to mention the fact that it makes me a bit nervous; how do we know those fumes aren’t toxic to people over time as well?
The GreenPan cookware, however, is specifically designed to contain no toxic chemicals, so we don’t have to worry that using it will harm the birds (or us!). The brand also strives to be more eco-friendly during the production of the pans, and around 50% fewer greenhouse gasses are released when the pans are made…SCORE!
Dan’s mom sent us the wok as an early bridal shower gift so that I could use it while I’m in New York this week. So far I’ve used it three times, and love it. It cooks everything quickly and evenly, and is a breeze to clean. Thank you, Chris, for the gift!!
On Saturday evening, I decided to take the new wok for a spin with a Sweet Potato Stir Fry. I made a more “traditional” stir fry in terms of veggies and sauce, with some shredded sweet potato thrown in. The sauce isn’t heavy or greasy, and is full of delicious flavor. Plus, it took less than 30 minutes, start to finish, to make!
Sweet Potato Stir Fry
2 T. canola oil (sesame oil might be better, but I don’t have any here!)
4 cloves garlic
1 T. fresh ginger
1 sweet potato
6 oz. snow peas
1 medium yellow onion
1 head of broccoli
2 T. soy sauce
2 T. rice vinegar
2 1/2 T. hoisin sauce or Asian BBQ sauce (I used the BBQ sauce this time)
Wash and peel the sweet potato. Shred using a box grater or a spiralizer. Cover the shreds in water and soak for 15 minutes.
While the potato soaks, mince the garlic and ginger, and place in a small bowl. Chop the onion and broccoli, and place in a large bowl with the snow peas. Combine the soy sauce, vinegar, and hoisin or BBQ sauce in another small bowl.
Drain and pat dry the sweet potato shreds.