Spicy Sweet Potato Asparagus Stir Fry

I love spicy food! The hotter the better! I combine sweet potatoes with a spicy sauce to create this very addictive dish. I use a vegan oyster sauce recipe that is posted before this if you want to use it.

          Spicy Sweet Potato Asparagus Stir Fry

2 sweet potatoes cut in 1/16 inch thin sliced half moon shapes
1 bunch asparagus cut in 1 inch pieces
Green part of a leek sliced
1 cup cooked black beans
1 cup cooked brown rice
2 or more Thai chilis
1 Tbs ground cumin
3 Tbs stir fry oil
1/4 cup water
1 Tbs black sesame seeds

Stir Fry Sauce
2 Tbs vegetable stock
2 Tbs vegan oyster sauce
1 Tbs Sherry cooking wine
1 tsp rice vinegar
2 Tbs coconut aminos
2 Tbs Sriracha sauce (you may want to cut this down to one if you are sensitive to heat)

Heat oil in a Wok or pan and add sweet potatoes and Thai chilis and stir fry for a few minutes to sear the outside of the sweet potatoes, add cumin and stir a minute longer. Add water and cook down the water to finish the potatoes. If you don't stir fry the sweet potatoes first they will turn to mush. Adding the water after helps cook the potatoes all the way through and they hold there shape. Mix your stir fry sauce well and pour in. Add asparagus and cook sauce down until thickened and asparagus is cooked the way you like. Add leeks and stir around for a minute. Place black beans and rice mixture on a plate and pour your stir fry on top.