Instructions: Stir the beef broth, hoisin sauce, sesame paste, dark soy sauce and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Heat a wok over medium heat until hot. Pour in enough oil to fill 1 inch. When the oil is hot (you will notice movement on the surface), add the sweet potato, stirring to separate the slices. Shallow-fry until the sweet potato is tender, 2 to 3 minutes. Remove the sweet potato with slotted spoon and drain on paper towels. Reserve the oil.

Return the wok to high heat. When hot, add 2 tablespoons of the reserved oil, swirling to coat the sides. Add the garlic, dried chilies and chili garlic sauce. Cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until barely pink, 1 to 1 1/2 minutes. Add the shrimp and stir-fry for 1 minute. Add the snow peas, mushrooms, fried sweet potatoes and sauce. Bring to a boil, then adjust the heat so the sauce is simmering. Simmer until the vegetables are tender, about 2 minutes. Stir in the sesame oil, scoop onto a serving platter and serve immediately.

This recipe yields 4 servings.

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