Crispy Stir-Fried Sweet Potato Stems
Summer Side Dish: Enjoying Stir-Fried Sweet Potato Greens
This recipe features a wonderfully crisp and savory stir-fried dish made with fresh sweet potato stems, picked directly from the garden. A perfect summer side, this dish is easy to master with step-by-step instructions, allowing anyone to create delicious stir-fried sweet potato greens. The chewy yet tender texture and rich, nutty flavor are truly delightful.
Main Ingredients- Boiled and prepared sweet potato stems: 2 handfuls (approx. 200-250g)
- Onion: 1/2 medium
- Cheongyang chili peppers: 2
Cooking Instructions
Step 1
Begin by snapping the ends of the sweet potato stems to prepare them for peeling. If some parts are difficult to peel, gently pull the skin off by hand.
Step 2
The skin of the sweet potato stems may not peel off in one long strip. Snap the stems into bite-sized pieces, about 5-6 cm long, and peel them cleanly as you go. This step might seem tedious, but thorough preparation leads to a more delicious stir-fry.
Step 3
After peeling, snap the sweet potato stems again into manageable 5-6 cm lengths, ensuring they are neatly prepared. This makes them easier to handle during the blanching and stir-frying process.
Step 4
Place the prepared sweet potato stems in a pot and add enough water to cover them completely. Bring the water to a rolling boil over high heat. Once boiling, add 1 Tbsp of salt to the water; this helps the stems maintain their crispiness.
Step 5
Add all the prepared sweet potato stems to the boiling salted water. Use chopsticks or tongs to stir them gently, ensuring they are submerged and cook evenly.
Step 6
Wait for the water to return to a rolling boil with the stems submerged.
Step 7
Once the water boils again, immediately drain the blanched sweet potato stems into a colander. Rinse them thoroughly under cold running water to cool them down. After rinsing, let them drain well in the colander to remove as much excess water as possible; this prevents the stir-fry from becoming watery.
Step 8
The drained sweet potato stems amount to about two handfuls when gathered (approximately 200-250g).
Step 9
Heat a pan over medium heat and add 1 Tbsp of cooking oil and 1 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and stir-fry until fragrant, about 30 seconds. Infusing the oil with garlic aroma is key.
Step 10
Add the thinly sliced 1/2 onion to the pan and stir-fry lightly with the garlic until it becomes slightly translucent. The sweetness of the onion will enhance the overall flavor.
Step 11
Now, add all the blanched sweet potato stems to the pan and stir-fry them together. Stir-frying over high heat for a short time helps preserve the stems’ crisp texture.
Step 12
Continue to stir-fry until the stems are coated evenly with the oil and seasonings. Add 2 tsp of salt and stir-fry further, adjusting the saltiness to your preference. Remember, the saltiness of the stems might vary.
Step 13
Finally, add the 2 thinly sliced chili peppers (cut diagonally) and stir-fry quickly for another moment to add a hint of spice. Your delicious stir-fried sweet potato stems are now ready!
