Stir-Fried Sweet Potato Stems with a Spicy Kick
Easy Recipe for Delicious Stir-Fried Sweet Potato Stems
Sweet potato stems are a delightful summer side dish! While they’re also delicious when fermented into kimchi, today we’re making a flavorful stir-fry seasoned with spicy chili powder. Using pre-cleaned sweet potato stems from the market makes this recipe incredibly convenient. You can also add perilla seed powder for a nutty flavor if you prefer. Prepare this simple yet delicious stir-fried sweet potato stems for a healthy and satisfying summer banchan (side dish).
Ingredients- 1 bunch pre-trimmed sweet potato stems
- 2 Tbsp red chili powder (gochugaru)
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of sugar (adjust to taste)
- 2 Tbsp perilla oil (deulgireum)
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your pre-trimmed sweet potato stems. Rinse them thoroughly under running water. In a pot of boiling water, add a pinch of salt (about 1/2 tsp) and blanch the stems for about 5 minutes. This process removes any bitterness and ensures a crisp texture.
Step 2
In a bowl, combine 2 Tbsp of perilla oil, 2 Tbsp of red chili powder, 2 Tbsp of soy sauce for soup, 1/2 Tbsp of minced garlic, and a pinch of sugar to make the seasoning paste. Preparing the sauce in advance will make mixing easier and allow the flavors to meld beautifully.
Step 3
Drain the blanched sweet potato stems and cut them into bite-sized pieces, about 5-7 cm (2-3 inches) long. While you can leave them whole for kimchi, cutting them into smaller pieces for stir-frying helps the seasoning adhere better and makes them easier to eat.
Step 4
Add the prepared seasoning paste to the cut sweet potato stems and gently mix them together with your hands until evenly coated. Transfer the mixture to a pan and stir-fry over medium-low heat for about 2-3 minutes until cooked through. Taste and add a little more soy sauce if needed. Your delicious stir-fried sweet potato stems are ready!
