26, Feb 2023
Stir-Fried Sweet Potato Stems: Spicy and Delicious





Stir-Fried Sweet Potato Stems: Spicy and Delicious

Spicy Sweet Potato Stem Stir-Fry with Plenty of Red Chilies

Stir-Fried Sweet Potato Stems: Spicy and Delicious

A classic summer side dish, perfect for banchan! This stir-fry offers a delightful crunch and a kick of spice that will awaken your appetite.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Quick & Easy
  • Cooking : Stir-fry
  • Servings : 4 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Anyone

Main Ingredients

  • 270g blanched sweet potato stems
  • 5 Cheongyang peppers (Korean red chilies)

Seasoning & Others

  • Roasted salt to taste
  • 1 Tbsp minced garlic
  • Canola oil

Cooking Instructions

Step 1

First, rinse the blanched sweet potato stems thoroughly under cold water a couple of times. Gently squeeze out excess water, then cut them into bite-sized pieces, about 5-7cm long. Finely mince the Cheongyang peppers. (If you enjoy a spicier flavor, you can leave the seeds in.)

Step 1

Step 2

Heat about 2 tablespoons of canola oil in a pan over medium heat. Add the prepared sweet potato stems and the minced Cheongyang peppers to the pan. Stir-fry gently, ensuring the stems don’t burn, until they begin to soften slightly.

Step 2

Step 3

Once the sweet potato stems start to become tender, add 1 tablespoon of minced garlic. Continue to stir-fry until the garlic is fragrant. Season with roasted salt to your preference. (Using roasted salt adds a nuttier, deeper flavor.) Stir-fry for another 1-2 minutes until all ingredients are well combined. Turn off the heat, transfer to a serving dish, and enjoy your delicious and spicy stir-fried sweet potato stems!

Step 3



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