Anchovy and Sweet Potato Stem Stir-fry: A Taste of Nostalgia
The Ultimate Side Dish for a Lost Appetite: Make Rice-Stealing Anchovy and Sweet Potato Stem Stir-fry
Here’s a nostalgic side dish that my husband loves: stir-fried sweet potato stems with anchovies. Adding stir-fry anchovies while cooking imparts a savory flavor that makes this dish a rice-stealing hit with both kids and adults. While pre-processing the anchovies might seem a bit tedious, the resulting depth of flavor is absolutely worth it. After all, cooking is often about satisfying the eaters’ tastes! Let’s create a delicious side dish with this easy and detailed recipe.
Ingredients
- 2 handfuls boiled and prepared sweet potato stems (approx. 200g)
- 1 cup stir-fry anchovies
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/4 onion
- 1 tsp salt
- 2 Cheongyang chili peppers
Cooking Instructions
Step 1
First, prepare 1 cup of stir-fry anchovies. In a dry pan, toast the anchovies over low heat without any oil until they become crispy and release a nutty aroma. This process removes any fishy smell and enhances their savory flavor.
Step 2
Break the prepared sweet potato stems into 10-15cm lengths for easy eating. Bring a pot of water to a boil and add 1 Tbsp of salt. Add the sweet potato stems to the boiling water and cook them. Adding salt helps the stems cook to a crisp texture and retain a vibrant color.
Step 3
Once the water is boiling vigorously, add the prepared sweet potato stems and stir them evenly as they cook. Boil until the stems are tender, then, when the water returns to a rolling boil, turn off the heat and thoroughly rinse them under cold running water. Rinsing in cold water helps maintain their crispness. Drain them in a colander, squeezing out as much water as possible to prevent the dish from becoming watery during stir-frying.
Step 4
Heat a pan over medium heat and add 2 Tbsp of cooking oil and 1 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and 1/4 onion, finely julienned. Sauté until the onion becomes translucent and fragrant.
Step 5
Once the aromatic garlic and onion scent has developed, add the well-drained sweet potato stems to the pan. Stir-fry them together, ensuring they are coated with the oil. Stir-fry until the stems absorb the oil nicely. Be careful not to burn them.
Step 6
When the stems are sufficiently stir-fried, season with 1 tsp of salt. Then, add the pre-toasted anchovies and gently stir-fry them together just to combine. Avoid overcooking the anchovies, as they can become tough.
Step 7
Finally, add 2 Cheongyang chili peppers, sliced diagonally, and stir-fry briefly. The spicy kick from the peppers will add another layer of flavor. You can adjust the amount of chili peppers to your preference or omit them entirely. Once all ingredients are well combined, turn off the heat and serve.
