Crispy and Refreshing Sweet Potato Stem Salad with Perilla Oil
Crispy and Refreshing Sweet Potato Stem Salad with Perilla Oil
Enjoy a Crunchy Sweet Potato Stem Salad with Fragrant Perilla Oil
This is a special side dish made with fresh sweet potato stems harvested from the weekend farm! While buying pre-boiled stems from the market is convenient, preparing them yourself by boiling and peeling them results in a more wonderfully crisp texture and deeper flavor. Although it requires a little effort, this meticulously prepared sweet potato stem salad becomes a delightful treat on your dining table! Today, I’ll show you how to make a crunchy salad with some of the stems, and the rest can be stir-fried. The fragrant perilla oil combined with various seasonings will make you want to finish a whole bowl of rice, especially when your appetite is low.
Main Ingredients- Boiled Sweet Potato Stems: 1 large handful (approx. 200-300g)
- Green Onion: 1/2 stalk
Cooking Instructions
Step 1
First, let’s prepare the boiled sweet potato stems. Remove the leaves and carefully peel off the tough outer skin from the stems. Peeling will make the salad much softer and more delicious. This step might be a bit tedious, but it’s worth it for a tasty dish.
Step 2
Now, we’ll briefly blanch the sweet potato stems. Fill a pot with plenty of water and add 1 Tbsp of salt. Adding salt helps maintain the vibrant color of the stems and enhances their crispiness.
Step 3
Once the water is boiling vigorously, add the prepared sweet potato stems. Gently stir them so they don’t clump together. Boil for about 1 minute on high heat, and as soon as they start to wilt slightly, turn off the heat. Be careful not to overcook them, or they might become mushy.
Step 4
After blanching, immediately rinse the sweet potato stems under cold running water to cool them down. This step is crucial for preserving their crisp texture and keeping them refreshing when dressed. Rinse them thoroughly in cold water 2-3 times.
Step 5
It’s important to remove excess water! Hold the sweet potato stems with both hands and squeeze out as much water as possible. If there’s too much water, the seasoning will become diluted. Once squeezed, cut the stems into bite-sized pieces, about 3-4 cm long.
Step 6
Now it’s time for seasoning. Place the squeezed sweet potato stems and chopped green onion in a bowl. Add the seasoning ingredients. First, mix the soy sauce and anchovy sauce in a 1:1 ratio for a savory flavor (e.g., 1.5 Tbsp soy sauce + 1.5 Tbsp anchovy sauce).
Step 7
Add all the remaining seasoning ingredients: 1 Tbsp minced garlic, 2 Tbsp red pepper flakes (you can add more if you like it spicier), 1 Tbsp perilla oil, 0.5 Tbsp ginger syrup, and 1 Tbsp plum extract. Mix well to create the sauce.
Step 8
If you prefer a spicier taste, adjust the amount of red pepper flakes accordingly. If you’re making this for children, reduce the red pepper flakes and consider adding a little sugar or corn syrup for sweetness.
Step 9
Now, gently mix everything together with your hands, tossing the ingredients until the seasoning is evenly distributed. Ensure the dressing coats every piece of sweet potato stem. Your delicious, crispy sweet potato stem salad, a true rice thief, is ready! Enjoy it with a warm bowl of rice.
