Stir-Fried Sweet Potato Stems: Spicy and Delicious
Spicy Sweet Potato Stem Stir-Fry with Plenty of Red Chilies
A classic summer side dish, perfect for banchan! This stir-fry offers a delightful crunch and a kick of spice that will awaken your appetite.
Main Ingredients- 270g blanched sweet potato stems
- 5 Cheongyang peppers (Korean red chilies)
Seasoning & Others- Roasted salt to taste
- 1 Tbsp minced garlic
- Canola oil
- Roasted salt to taste
- 1 Tbsp minced garlic
- Canola oil
Cooking Instructions
Step 1
First, rinse the blanched sweet potato stems thoroughly under cold water a couple of times. Gently squeeze out excess water, then cut them into bite-sized pieces, about 5-7cm long. Finely mince the Cheongyang peppers. (If you enjoy a spicier flavor, you can leave the seeds in.)
Step 2
Heat about 2 tablespoons of canola oil in a pan over medium heat. Add the prepared sweet potato stems and the minced Cheongyang peppers to the pan. Stir-fry gently, ensuring the stems don’t burn, until they begin to soften slightly.
Step 3
Once the sweet potato stems start to become tender, add 1 tablespoon of minced garlic. Continue to stir-fry until the garlic is fragrant. Season with roasted salt to your preference. (Using roasted salt adds a nuttier, deeper flavor.) Stir-fry for another 1-2 minutes until all ingredients are well combined. Turn off the heat, transfer to a serving dish, and enjoy your delicious and spicy stir-fried sweet potato stems!
