Crispy and Delicious Stir-Fried Sweet Potato Stems Recipe
Easy and Tasty Stir-Fried Sweet Potato Stems, Sweet Potato Stem Salad, Stir-Fried Sweet Potato Shoots, Sweet Potato Shoot Namul
Create a delicious stir-fry dish using sweet potato stems left over after harvesting sweet potatoes. This special seasonal delicacy, stir-fried sweet potato stems, boasts an excellent crispy texture and rich umami flavor. It’s the perfect choice for a side dish with rice or even as a snack with drinks!
Main Ingredients- 500g prepared sweet potato stems (with tough outer skins removed)
- 1/2 onion, thinly sliced
- 1 stalk green onion, finely chopped
- 1 Tbsp coarse salt (for blanching the stems)
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp rice wine (Mirin, etc.)
- 1/2 Tbsp plum extract
- 1 Tbsp perilla oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp rice wine (Mirin, etc.)
- 1/2 Tbsp plum extract
- 1 Tbsp perilla oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
This is the first step to easily peel the sweet potato stems. Bring a pot of water to a rolling boil, adding 1 tablespoon of coarse salt. Once boiling, add the prepared sweet potato stems and stir them once with a spatula. This will slightly blanch the stems and soften them, making the peeling process much easier. Let them sit in the hot water for 10 minutes to wilt.
Step 2
After 10 minutes, carefully remove the sweet potato stems from the hot water. Let them cool slightly, then peel off the skins by hand. Be cautious as they will be hot. Gently separate any clumped parts, and the skins should peel off easily in one go. This process effectively removes the tough outer skins attached to the stem ends.
Step 3
Once all the skins are removed, cut the sweet potato stems into bite-sized pieces, about 4-5 cm in length. Here’s a tip: it’s best to cut them as you peel them. If you peel all the skins first and then cut them all at once, the lengths might be uneven, leading to a messy appearance after stir-frying. Cutting them to a consistent length from the beginning will ensure a neat final dish.
Step 4
Wash and peel the 1/2 onion, then thinly slice it into strips about 0.5 cm thick. The sweetness and aroma of the onion will complement the sweet potato stems, creating a richer flavor.
Step 5
Wash the stalk of green onion (1 stalk) thoroughly. Finely chop both the white and green parts. The refreshing scent of the green onion will cut through any richness and add more depth of flavor.
Step 6
Now it’s time for seasoning. In a deep wok or a wide pan, add all the prepared sweet potato stems. Add 1 tablespoon of minced garlic, 2 tablespoons of red pepper flakes, 1 tablespoon of soy sauce for soup, 1 tablespoon of fish sauce, 1 tablespoon of rice wine, 1/2 tablespoon of plum extract, and 1 tablespoon of fragrant perilla oil. Mix them all in, ready for marinating.
Step 7
Gently massage the mixture with your hands to ensure the seasonings are evenly distributed onto each sweet potato stem. Marinating by hand like this allows the flavors to penetrate every crevice, resulting in a much deeper taste. Let it marinate for about 5 minutes.
Step 8
Now, it’s time to stir-fry the marinated sweet potato stems. Cook over medium heat with the lid off. Stir occasionally to prevent the seasonings from burning, while allowing the moisture from the stems to evaporate. Stir-frying for about 5-7 minutes to reduce moisture is key to achieving a crispy texture.
Step 9
Once most of the moisture has evaporated and the seasonings have slightly reduced, add the sliced onion and chopped green onion to the pan. Stir-fry together for another 2-3 minutes, or until the onion becomes translucent and the green onion releases its aroma. It’s best to cook the onion briefly so it remains slightly crisp, rather than letting it become too soft.
Step 10
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle 1 tablespoon of toasted sesame seeds. Give it a final quick toss. The nutty aroma of sesame oil and seeds will add a delicious finish to your stir-fried sweet potato stems.
Step 11
Your delicious stir-fried sweet potato stems are now complete! Enjoy them with a warm bowl of rice for a wonderful meal. Savor the crispy texture and deep, savory flavor!
