Stir-Fried Sweet Potato Stems: A Delicious and Chewy Recipe
Utilizing Seasonal Ingredients: Flavorful Stir-Fried Sweet Potato Stems
During the sweet potato season, I decided to make a delicious dish using their stems! This stir-fried sweet potato stem dish, with its delightful chewy texture and savory umami, is a true rice companion. It’s a simple recipe that anyone can follow with proper preparation, resulting in an excellent side dish. Let’s make it together!
Main Ingredients- Blanched sweet potato stems, 300g
- Red chili peppers, 2
- Green chili peppers, 1-2
- Dried anchovies (cleaned, heads and guts removed), 10
Seasoning Ingredients- Soy sauce, 3 Tbsp
- Fish sauce (anchovy or tuna based), 2 Tbsp
- Soup soy sauce (optional, for added depth), 1/2 Tbsp
- Minced garlic, 2 Tbsp
- Red pepper flakes, 3 Tbsp
- Cooking oil or perilla oil, 2 Tbsp
- Water or anchovy broth, 1/2 paper cup (approx. 100ml)
- Soy sauce, 3 Tbsp
- Fish sauce (anchovy or tuna based), 2 Tbsp
- Soup soy sauce (optional, for added depth), 1/2 Tbsp
- Minced garlic, 2 Tbsp
- Red pepper flakes, 3 Tbsp
- Cooking oil or perilla oil, 2 Tbsp
- Water or anchovy broth, 1/2 paper cup (approx. 100ml)
Cooking Instructions
Step 1
First, rinse the blanched sweet potato stems under running water to clean them thoroughly, then drain excess water. Cut them into bite-sized pieces, about 5-7cm long. If they are too long, they can be cumbersome to stir-fry, so cut them to a manageable length.
Step 2
Peel and finely mince the garlic. Minced garlic is an important ingredient that adds depth of flavor to the seasoning, so using fresh garlic is recommended.
Step 3
Remove the stems from the red and green chili peppers, wash them, and slice them thinly. The red chilies add color, while the green chilies provide a spicy kick to enhance the flavor. If you prefer it spicier, feel free to increase the amount of green chilies.
Step 4
Heat a wide pan over medium heat. Add 2 Tbsp of cooking oil and perilla oil and swirl to coat. Once the oil is warm, add the 10 cleaned anchovies (heads and guts removed) and stir-fry for about 1 minute. This process helps to remove any fishy smell and brings out a nutty aroma. Be careful not to burn the anchovies.
Step 5
Add the prepared sweet potato stems to the pan with the anchovies and stir-fry together for about 2-3 minutes. Once the stems have slightly softened, add 2 Tbsp of minced garlic and continue to stir-fry for about 1 minute until the garlic becomes fragrant. Watch the heat to prevent the garlic from burning.
Step 6
Now it’s time to add the seasoning ingredients. Add 3 Tbsp of soy sauce, 2 Tbsp of fish sauce, and 3 Tbsp of red pepper flakes. Stir-fry to combine evenly with the ingredients for about 1 minute. Then, pour in 1/2 cup of water or anchovy broth and let it simmer and reduce for another 2-3 minutes until the ingredients are coated in the sauce. You can also add 1/2 Tbsp of soup soy sauce here for extra umami.
Step 7
Finally, add the sliced red and green chili peppers and stir-fry for just about 1 minute more, until the peppers are slightly tender. Overcooking will make the peppers lose their crispness, so it’s best to stir-fry quickly over high heat at this stage.
Step 8
Your delicious stir-fried sweet potato stems are ready! They taste wonderful served with warm rice. You can also sprinkle some toasted sesame seeds on top for garnish if desired.
