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Cook sweet potato in boiling salted water until they are nearly tender. Add snow peas and cook 1 minute more. Immediately drain and plunge into ice water. Drain when vegetables are chilled. Reserve.
Combine orange marmalade with orange juice, sugar and arrowroot in a small bowl and set aside.
Heat peanut butter in a skillet over medium heat and sauté garlic with ginger and aji. Cook for 1 minute, add reserved vegetables and mix. Stir in the marmalade mixture and bring to a boil. Lower heat and cook until slightly thickened. Remove from the heat, correct seasonings, stir in sesame oil and serve.
Garnish with aji slices.
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