Savory Stir-fried Sweet Potato Vines with Perilla Oil
Surprisingly Easy Stir-fried Dried Sweet Potato Vines
I absolutely love stir-fried sweet potato vines and butterbur stems, but they’re hard to find here, making it difficult to enjoy them. Instead, I’m accustomed to dried and frozen vegetables and aim to make them as easy and delicious as possible. Dried vegetables have a unique charm compared to fresh ones, don’t they? Try this simple and delicious stir-fried sweet potato vine dish after boiling them well. The nutty aroma of perilla oil and the richness of perilla seeds add incredible depth!
For Boiling the Dried Sweet Potato Vines- Dried sweet potato vines
- Water (enough to cover the vines)
For Stir-frying the Sweet Potato Vines- Boiled sweet potato vines, 200g
- Broth (kelp or shiitake mushroom broth) 1 cup +
- Perilla oil 1 Tbsp
- Ground perilla seeds 1 Tbsp
- Minced green onion 1 Tbsp
- Minced garlic 1 Tbsp
- Soup soy sauce (Joseon Ganjang) 1.5 Tbsp
- Boiled sweet potato vines, 200g
- Broth (kelp or shiitake mushroom broth) 1 cup +
- Perilla oil 1 Tbsp
- Ground perilla seeds 1 Tbsp
- Minced green onion 1 Tbsp
- Minced garlic 1 Tbsp
- Soup soy sauce (Joseon Ganjang) 1.5 Tbsp
Cooking Instructions
Step 1
I haven’t seen fresh sweet potato vines in over 10 years! But we can still enjoy them by properly boiling dried sweet potato vines. Dried vegetables offer a different, delightful texture and flavor.
Step 2
Among dried vegetables, these can be quite tough. Even with just 227g, I boiled them in a pot of boiling water for a full 2 hours until they were tender. Make sure to add enough water to cover the vines completely.
Step 3
During the boiling process, replenish the water as needed and use tongs to stir the vines from bottom to top, ensuring they cook evenly.
Step 4
Once boiled, portion the sweet potato vines into manageable amounts (I used 200g for this recipe) and store them in ziplock bags in the freezer. This way, you can easily defrost and stir-fry them whenever you crave this dish.
Step 5
Today, we’re cooking them right after boiling, so no defrosting is needed. While they are in this stage (or if you’re using defrosted ones), mince 1 Tbsp of green onion and 1 Tbsp of garlic.
Step 6
If using defrosted vines, cut them into bite-sized pieces with scissors. Place the cut vines in a frying pan with 1 cup of broth and 1.5 Tbsp of soup soy sauce (Joseon Ganjang). Bring to a simmer.
Step 7
Simmering them again helps to soften any parts that might still be a bit firm and ensures they are fully tender. Once the broth has reduced significantly, add 1 Tbsp of perilla oil and continue to stir-fry.
Step 8
Now, add the minced green onion and minced garlic to the pan.
Step 9
Continue to stir-fry, mixing everything together thoroughly. This allows the flavors to meld and the aromatics to cook through.
Step 10
Once everything is well combined and fragrant, turn off the heat. Sprinkle 1 Tbsp of ground perilla seeds over the stir-fry and mix gently to coat. Your delicious sweet potato vine stir-fry is ready! While the boiling process takes time, the stir-frying itself is quick and easy.
