Sesame-Ginger Buttergemüse and Sweet Potato Stir-Fry

1.In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat.

2.Add the diced sweet potatoes and sauté for about 5-7 minutes, stirring occasionally, until they start to soften and turn golden brown.

3.Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.

4.Stir in the buttergemüse and continue to cook for another 3-4 minutes, allowing the vegetables to become tender yet crisp.

5.In a small bowl, whisk together the soy sauce, honey, rice vinegar, and remaining tablespoon of sesame oil.

6.Pour the sauce over the sweet potato and buttergemüse mixture, tossing to coat evenly. Cook for another 2-3 minutes until everything is heated through and well combined.

7.Remove from heat, season with salt and pepper to taste, and sprinkle with toasted sesame seeds and sliced green onions before serving.