Our tested Braised Sweet Potato Crumble: five-spice, generous, and balanced with sesame and scallion. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the oyster sauce and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
Weeknight-friendly Tofu Chowder with the sweet and sour we come back to again and again. Big...
Chinese Weeknight-friendly Turkey Salad with the sesame and scallion we come back to again and again....
Chinese
Members
A blistered take on Chicken Breast Skillet, built on sweet and sour and finished the way we...
Chinese This Chinese Hotpot leans on sesame and scallion to do the heavy lifting. We braise the...