Ingredients (Serves 4)

1/3 cup	beef stock
2 tbsp	hoisin sauce
1 tbsp	tahini (or smooth peanut butter)
1 tbsp	dark soy sauce
1 tbsp	granulated sugar
	Vegetable oil, for shallow-frying
1	small sweet potato, peeled and thinly sliced (about 1 cup)
1 tbsp	minced garlic
4	small dried red chilies
1 tbsp	chili garlic sauce
1/2 lb	flank steak, thinly sliced across the grain
1/4 lb	raw, medium-sized shrimp, shelled, tails left intact, deveined
1/2 cup	snow peas, trimmed
1/3 cup	sliced button mushrooms
1 tsp	sesame oil

Instructions

1. In a small bowl combine first 5 ingredients and stir, until sugar is dissolved.
2. Place a wok over medium heat. Pour in oil to a depth of 1-inch. When oil is hot (the surface will shimmer), add sweet potato, stirring to separate the slices. Shallow-fry until potato is tender, 2 to 3 minutes. Remove potato with a slotted spoon and drain on paper towels. Reserve oil.
3. Return wok to high heat. When hot, add 2 tablespoons reserved oil, swirling to coat sides. Add garlic, chilies, and chili garlic sauce and cook, stirring, until fragrant, about 10 seconds. Add beef and stirfry until barely pink, 1 minute. Add shrimp and stirfry for 1 minute.
4. Add snow peas, mushrooms, fried sweet potato, and sauce. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 1 1/2 minutes.

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