Asian-inspired sweet potato and chicory pan

Ingredients for 2 servings:

• 2 m.-large chicory
• 2 m.-large sweet potatoes, red flesh
• 1 large bell pepper(s), preferably red
• 1 m.-sized onion(s)
• 1 tbsp sesame oil or other oil
• 70 ml water
• 1 tbsp hoisin sauce
• 1 tsp fish sauce
• 1 tsp soy sauce
• ½ tsp sweet paprika powder
• ½ tsp pepper
• 1 pinch of chili powder, or more if you like
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Quick to prepare, low in calories, low in fat, easy to adapt to vegan/vegetarian options

Cut the onion into approximately 1 cm pieces. Peel the sweet potatoes and cut them into approximately 1 x 1 cm cubes. Wash, deseed, and chop the bell peppers. Cut the chicory into approximately 1 cm wide strips and wash them briefly. Heat the sesame oil in a wok or large frying pan. First, stir-fry the onion for about 2 minutes, then add the sweet potato pieces. Add about 50 ml of water to the wok, stir, and cover. Sauté for about 5 minutes, stirring occasionally. If the water evaporates, add a little more to prevent burning. Add the hoisin sauce, fish sauce, and soy sauce to the wok and mix well. Add the bell peppers and cover again. If there is no more liquid in the wok, add a little more water. Only add enough to just cover the bottom. Sauté for about 3 minutes. Season to taste with paprika, pepper, and chili. Then add the chicory pieces and mix well. Now season with salt. Be careful here, as the fish and soy sauce already contain a lot of salt. Sauté for another 2 minutes and serve. This dish can be eaten as a standalone main course or with rice. If you omit the fish sauce, it can be made vegan or vegetarian!