Stir-Fried Sweet Potato Stems: A Seasonal Delicacy
A Refreshing and Healthy Side Dish: Stir-Fried Sweet Potato Stems!
Discover a delicious and healthy side dish made with seasonal sweet potato stems, which are rich in dietary fiber and excellent for preventing constipation. Enjoy the crisp texture and savory flavor of this stir-fried dish that will perfectly complement your meal.
Main Ingredients
- 400-500g Sweet potato stems (peeled)
- 1/2 Green onion
Seasoning
- 1 tsp Salt (for blanching sweet potato stems)
- 2-3 Tbsp Olive oil
- 1 Tbsp Minced garlic
- 1 tsp Rice wine or Mirin
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Korean soup soy sauce (Gukganjang)
- 2 Tbsp Soy sauce (Jin-ganjang)
- 3 Tbsp Oligosaccharide (adjust sweetness to taste)
- 1 Tbsp Sesame oil
- A pinch of Sesame seeds
- 1 tsp Salt (for blanching sweet potato stems)
- 2-3 Tbsp Olive oil
- 1 Tbsp Minced garlic
- 1 tsp Rice wine or Mirin
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Korean soup soy sauce (Gukganjang)
- 2 Tbsp Soy sauce (Jin-ganjang)
- 3 Tbsp Oligosaccharide (adjust sweetness to taste)
- 1 Tbsp Sesame oil
- A pinch of Sesame seeds
Cooking Instructions
Step 1
Prepare the sweet potato stems by peeling them. If you purchased stems with peels, bring a pot of water to a rolling boil with 1 tsp of salt, add the stems, and blanch for 1-2 minutes. Immediately transfer to cold water, then peel off the tough outer layer. (When buying from a market, ask for pre-peeled stems. If bought from a supermarket, you may need to peel them yourself.)
Step 2
Cut the blanched sweet potato stems into bite-sized pieces, approximately 5cm in length.
Step 3
Finely chop the green onion.
Step 4
Heat 2-3 tablespoons of olive oil in a wide pan or wok over medium heat. Add the chopped green onion and minced garlic, and sauté for about 20-30 seconds until fragrant. Then, add the prepared sweet potato stems and stir-fry them together.
Step 5
Once the sweet potato stems are partially cooked, add all the seasoning ingredients (gochugaru, Guk-ganjang, Jin-ganjang, oligosaccharide, rice wine/mirin) and stir well to combine. Stir-fry, allowing the sauce to reduce and coat the stems. (Optional: A small amount of Dashida can enhance the savory flavor, but it can be omitted. Adjust the amount of oligosaccharide to suit your preferred sweetness.)
Step 6
Continue stir-frying over high heat for less than 10 minutes, allowing the sauce to reduce and coat the stems evenly. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with a pinch of sesame seeds. Your delicious and crisp stir-fried sweet potato stems are now ready!
