2 Large sweet potatoes
Head of garlic
1 Jalapeno pepper (not especially vicious)
Small purple cabbage
Little bag of fresh lima beans (probably between 4 and 8 ounces)
Auntie Arwen's Poudre Fine (ginger, raw sugar, cinnamon, grains of paradise, cloves-- it's a medieval spice mix)
I microwaved the sweet potatoes till done, about 10 minutes. Meanwhile, I chopped up the garlic, hot pepper, onion, and cabbage. When the oil was hot (gas stove set on high, the ingredients filled a large skillet), I threw in the garlic and pepper for a minute or two. Then the onion and cabbage, and stir-fried them till soft. Somewhere in the middle of that, I remembered the lima beans and put them in. It seemed as though the garlic wanted some ginger, and the poudre fine was the only ginger I had, so a tablespoon or two went in.
I chopped the cooked sweet potatoes into small chunks, stirred them in, then added some sesame butter-- enough to coat things but not to be a major ingredient.
The whole batch looks remarkably large now that I'm done, and two meals have hardly make a dent in it.
Fresh lima beans are not a bargain. I'm not sure if frozen is a good substitute. Any bean would probably be decent.
I don't know if that poudre fine is available any more-- it isn't on her website. In any case, I think you could get most of the effect from ginger and cloves or maybe mace.
Purple cabbage and orange sweet potato are a garish combination. If you want something more normal looking, I recommend a green cabbage.
It was a prettier dish before I added the sesame butter. Also, sesame butter is a little bitter. If you hate bitter, soynut butter would probably work better for you.