Soft Stir-Fried Dried Sweet Potato Stems
Soft Stir-Fried Dried Sweet Potato Stems
★The Secret to Deliciously Tender Stir-Fried Dried Sweet Potato Stems★
I’ll share the special secret to making dried sweet potato stems tender from start to finish! This recipe preserves a satisfying chew while eliminating any toughness, creating a delicious stir-fry that everyone will love. It’s a healthy dish perfect as a side for rice or for entertaining guests. *^^*
Main Ingredients- Dried Sweet Potato Stems 300g
Seasoning & Other Ingredients- Korean Soy Sauce (Guk-ganjang) 2 Tbsp
- Regular Soy Sauce (Jin-ganjang) 1 Tbsp
- Minced Garlic 1 Tbsp
- Onion 1/2 (thinly sliced)
- Sesame Seeds (ground) to taste
- Salt (for seasoning)
- Perilla Oil (Deul-gireum) 2 Tbsp (or Sesame Oil)
- Green Onion 1/4 stalk (chopped)
- Korean Soy Sauce (Guk-ganjang) 2 Tbsp
- Regular Soy Sauce (Jin-ganjang) 1 Tbsp
- Minced Garlic 1 Tbsp
- Onion 1/2 (thinly sliced)
- Sesame Seeds (ground) to taste
- Salt (for seasoning)
- Perilla Oil (Deul-gireum) 2 Tbsp (or Sesame Oil)
- Green Onion 1/4 stalk (chopped)
Cooking Instructions
Step 1
Fill a pot with plenty of water and add 1 tablespoon of salt. Once the water boils, add the dried sweet potato stems and boil for 20-30 minutes. Replenish the water if it reduces to ensure the stems are always submerged.
Step 2
Don’t discard the boiling water immediately. Instead, keep the stems in the pot with the water to soak. Once the water cools down, rinse the stems 2-3 times with clean water. Pour in fresh cold water and let them soak until they become even more tender. (This step is crucial for softening tough sweet potato stems.)
Step 3
For the softened soaked sweet potato stems, trim off any fibrous or tough ends by hand or with a knife.
Step 4
Cut the trimmed sweet potato stems into bite-sized pieces, approximately 5-7cm in length.
Step 5
In a bowl, combine the prepared sweet potato stems, sliced onion, minced garlic, and chopped green onion. Add 2 tablespoons of Korean soy sauce and 1 tablespoon of regular soy sauce, and gently mix with your hands to ensure the seasoning is evenly distributed. Once the seasonings have lightly coated the stems, drizzle in 2 tablespoons of perilla oil and mix again. Taste and adjust the seasoning with salt if needed.
Step 6
Heat a pan over medium heat and add the seasoned sweet potato stems. Stir-fry until the vegetables (like the onion) begin to soften slightly. Then, add about half a cup (approx. 100ml) of water or kelp broth. Cover the pot with a lid and reduce the heat to low. Let it steam for 5-10 minutes. Lift the lid, give it a stir, and then cover again and cook for another 5-10 minutes. This allows the flavors to meld and makes the stems even more tender.
Step 7
Turn off the heat and let it cool slightly. Finally, drizzle with some toasted sesame seeds (ground) and a little more perilla oil to complete your delicious stir-fried dried sweet potato stems! It’s especially wonderful served over warm rice.
