Veggie Stir Fry

1 large sweet potato, cubed
1 1/2 teaspoons salt
2 1/2 tablespoons olive oil
2 1/2 tablespoons red wine vinegar
3 tablespoons sweet soy sauce
2 tablespoons of General Tso's sauce
5 peeled carrots, sliced
1 large yellow crookneck squash, diced
1 bunch of broccoli, chopped into florets
1/2 large red onion, sliced
3 garlic cloves, minced
1/2 tsp black pepper

Whisk 1 1/2 tablespoons oil, vinegar, sweet soy sauce in a small bowl. Heat 1 1/2 tablespoon oil, garlic and ginger in wok or large nonstick skillet over medium-high heat. Add sweet potatoes and carrots; stir-fry 3 minutes. Add squash and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add vinegar mixture; stir-fry 1 minute. Season with salt and pepper.

Serve over whole wheat couscous.

Serving Size: 2 cups