Asian Stir Fry
Asian Stir Fry recipe with vegetables and rice.
Ingredients
Potatoes and apples
- 3 cups sweet potatoes peeled, cubed
- 3 cups apples chopped, not peeled
- ¼ cup dates chopped
- ¼ cup maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- 2 tablespoon vegan butter
Maple glazed pecans
- ½ cup pecans chopped
- 2 tablespoon vegan butter
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoon maple syrup
Instructions
Potatoes and apples
- Put sweet potatoes, dates and apples in 1 ½ quart baking dish. (Make sure your dish fits inside your Instant Pot).
- Melt vegan butter and add spices, flour, maple syrup and mix throughly. Add to sweet potato apple mix and stir.
- Insert trivet into Instant Pot and add 1 cup of water. Place baking dish on top of trivet.
- Set Instant Pot to high pressure for 10 minutes. When finished, QR, quick release steam. Stir potato and apple mix well. Replace top and cook an additional five minutes on high pressure. When cooking is complete, let pressure release on it's own, i.e, natural pressure release. While pressure is releasing, make Maple Glazed Pecans
Maple glazed pecans
- Add all ingredients to small pan, and saute on medium heat, stirring constantly for 3-4 minutes. This glaze burn easily, so watch carefully.
- After removing baking dish from Instant Pot, gently mash sweet potatoes, apples and dates with fork. Top with Maple Pecan Glaze.
Notes
These are directions for Instant Pot. If you prefer the oven method, mix all ingredients in bowl as directed, and bake for 1 hour in baking pan greased with coconut oil. Top with Maple Glazed Pecans.
