Crispy Stir-Fried Sweet Potato Stems
【Super Simple】Crispy Texture is Key! Popular Side Dish Sweet Potato Stem Stir-Fry Recipe You Can’t Fail At
If you love stir-fried sweet potato stems but find the peeling process tedious, this recipe is for you. Even if you usually buy pre-peeled ones, you can now easily make this delicious dish at home. Stir-frying them simply, without perilla powder, results in a wonderfully crisp texture that’s a delightful change from the usual. It’s a fantastic side dish that’s both simple to prepare and incredibly flavorful!
Ingredients- Sweet potato stems: 3 handfuls (approx. 300g)
- Onion: 1/2
- Green chili peppers: 4 (or adjust to taste)
- Garlic: 5 cloves (1.5 Tbsp minced garlic)
- Salt (for seasoning): 1/2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
Three handfuls of sweet potato stems is about what you can hold in one grasp. (It’s a bit awkward, but even just photographing my hands feels a little shy!)
Step 2
Even pre-peeled sweet potato stems might have some thin skin remaining. Locate the direction opposite to the skin’s growth, cut the stems into about 10cm lengths, and then gently scrape off the skin. Don’t worry about peeling them perfectly; a little bit of skin remaining is fine for texture.
Step 3
Fill a pot with plenty of water, add half a tablespoon of coarse salt, and bring it to a rolling boil.
Step 4
Once the water is boiling, add the washed sweet potato stems and blanch them for precisely 35-40 seconds to maintain their crispness. Be careful not to overcook, as they can become mushy!
Step 5
Immediately rinse the blanched stems under cold water to cool them down, then drain them well in a colander. Proper draining prevents a watery stir-fry.
Step 6
Meanwhile, prepare the other ingredients. Slice half an onion thinly, mince or thinly slice 5 cloves of garlic (about 1.5 Tbsp minced), and finely chop 4 green chili peppers. If you prefer less heat, reduce the number of chilies or remove the seeds entirely.
Step 7
Heat a pan with a moderate amount of cooking oil. Add the drained sweet potato stems and stir-fry for about 5 seconds. This step just helps to slightly awaken the stems.
Step 8
Next, add the sliced onion and stir-fry until the onion becomes slightly translucent. Season with half a tablespoon of salt at this stage.
Step 9
Once the onion starts to turn translucent, add the minced garlic and chopped green chilies. Stir-fry everything together until well combined.
Step 10
Finally, adjust the seasoning with more salt if needed. Since the stems were blanched and lightly seasoned, they don’t require long cooking. Your dish is ready when the onions are translucent and the ingredients have slightly softened. The key is to keep them crisp!
Step 11
You’ve created a simple yet incredibly delicious stir-fried sweet potato stem dish with a fantastic crispy texture that will earn a thumbs-up! It has a clean, subtle flavor that makes you keep reaching for more. Your family will surely love it when they get home! (If stored in the refrigerator, they might soften slightly and release some liquid over time, which is also delicious! Blanching them briefly is crucial for maintaining their crispness until the end. Enjoy the perfect texture!)
