Sweet Potato Stir-Fry with String Beans, Radishes, and Shallots Recipe

This hearty stir-fry brings together the natural sweetness of sweet potatoes with the crisp bite of string beans, the mild sharpness of radishes, and the gentle richness of shallots. It's both hearty and light, offering a balance of flavors and textures while packing in fiber, vitamins, and antioxidants for a wholesome meal.

• 2 medium sweet potatoes, peeled and cut into thin matchsticks or small cubes
• 1/2 pound string beans, trimmed and cut in half
• 6 radishes, thinly sliced
• 3 shallots, thinly sliced
• 3 tablespoons vegetable oil (or light olive oil)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or lemon juice)
• 1 teaspoon honey (or sugar)
• Salt and black pepper, to taste
• Optional: sesame seeds or chopped fresh herbs for garnish

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the sweet potatoes and cook, stirring frequently, until they start to soften and brown at the edges, about 8–10 minutes.

Push the sweet potatoes to one side of the pan. Add the remaining oil, then toss in the shallots and garlic. Cook 1–2 minutes until fragrant.

Add string beans and radishes. Stir everything together and cook for another 4–5 minutes, until beans are tender-crisp and radishes soften slightly.

Stir in the soy sauce, vinegar, and honey. Toss to coat the vegetables evenly. Taste and season with a pinch of salt and pepper if needed.

Remove from heat and serve hot, sprinkled with sesame seeds or fresh herbs if desired.

This stir-fry works well over plain rice, quinoa, or noodles, but it's hearty enough to serve on its own.

Serves 4