Chewy and Delicious! Nutrient-Packed Stir-Fried Sweet Potato Stems
Easy and Tasty Dried Sweet Potato Stem Side Dish Recipe: Healthy Side with Rich Fiber
Try making a chewy yet tender stir-fried side dish using dried sweet potato stems. It’s rich in dietary fiber, which is great for gut health, and makes a wonderful, healthy accompaniment to your meals. Experience the unique charm of dried sweet potato stems!
Main Ingredients
- 350g Dried Sweet Potato Stems
- 20g Green Onion (approx. 1/4 stalk)
Seasoning Ingredients
- 1.5 Tbsp Soup Soy Sauce (or regular soy sauce)
- 1 Tbsp Fish Sauce (or tuna extract)
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Perilla Oil (Korean sesame oil)
Anchovy Broth Ingredients
- 7g Dried Anchovies (approx. 3-4 fish)
- 1 cup Water (200ml)
- 1.5 Tbsp Soup Soy Sauce (or regular soy sauce)
- 1 Tbsp Fish Sauce (or tuna extract)
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Perilla Oil (Korean sesame oil)
Anchovy Broth Ingredients
- 7g Dried Anchovies (approx. 3-4 fish)
- 1 cup Water (200ml)
Cooking Instructions
Step 1
First, prepare the dried sweet potato stems. Rinse them a couple of times under running water, then soak them in cold water for half a day (about 12 hours) until fully rehydrated. Place the rehydrated stems in a pot, cover with just enough water to submerge them, and boil for about 30 minutes. After boiling, let them sit in the same cooking water for another 20 minutes to soften. This process makes the dried stems much more tender and improves their texture.
Step 2
Rinse the boiled sweet potato stems 2-3 times in cold water. Gently squeeze out excess water with your hands, being careful not to mash them. Cut them into bite-sized pieces (about 5-7cm long). Avoid squeezing too hard, as it can break them apart.
Step 3
In a large bowl, combine the prepared sweet potato stems with all the seasoning ingredients (soup soy sauce, fish sauce, minced garlic, toasted sesame seeds, perilla oil). Feel free to adjust the amount of soy sauce or fish sauce to your taste.
Step 4
Gently mix and massage the seasoning into the sweet potato stems with your hands until evenly coated. Marinating them like this allows the flavors to penetrate deeply, resulting in a much tastier side dish. Let them marinate for at least 10 minutes, or up to 20 minutes if you have time. This ‘pre-seasoning’ step is key.
Step 5
Now, let’s make the anchovy broth. In a cup or a small pot, add the dried anchovies and pour in 1 cup of warm filtered water (or lukewarm water). Let it steep for about 10 minutes. You can remove the innards of the anchovies if you prefer to reduce any fishy taste, but it’s fine to use them whole. This broth will add a wonderful umami depth to the dish.
Step 6
Heat 2 tablespoons of perilla oil in a pan over medium heat. Arrange the marinated sweet potato stems in a circular pattern along the edges of the pan. This helps them cook evenly without burning. Pour the prepared anchovy broth into the center of the pan.
Step 7
Cover the pan with a lid and simmer over medium-low heat for about 10 minutes. Steaming them with the lid on allows the flavors to meld beautifully and cooks the stems until they are tender and moist.
Step 8
After 10 minutes, remove the lid. Add the chopped green onion and the remaining toasted sesame seeds. Now, increase the heat to medium and stir-fry, uncovered, until the sauce has thickened and coats the stems nicely. Be careful not to overcook them until they become dry; cook until they have a glossy sheen, then turn off the heat.
Step 9
Transfer the deliciously stir-fried sweet potato stem side dish to a serving plate. Enjoy it with a warm bowl of rice!
