Stir-Fried Sweet Potato Stems: A Delicious Summer Side Dish
Stir-Fried Sweet Potato Stems: A Delicious Summer Side Dish
Recipe for Stir-Fried Sweet Potato Stems
Introducing stir-fried sweet potato stems, a seasonal delicacy perfect for your summer table. This dish is tender, flavorful, and a wonderful way to stimulate your appetite during the summer months. Don’t miss out on seasonal vegetables!
Main Ingredients- 300g prepared sweet potato stems
- 1/2 onion, thinly sliced
- 1/4 carrot, thinly julienned
- 1 Korean green chili pepper, seeds removed and finely chopped (or red chili pepper)
- 1 cup dashi broth (or anchovy broth)
- 1 tablespoon coarse sea salt (for blanching)
Seasoning- 1 tablespoon soy sauce for soup (guk-ganjang)
- 1/2 tablespoon minced garlic
- 1 tablespoon perilla oil (deulgireum)
- A pinch of sesame seeds (for garnish)
- 1 tablespoon soy sauce for soup (guk-ganjang)
- 1/2 tablespoon minced garlic
- 1 tablespoon perilla oil (deulgireum)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, carefully peel the outer skin of the sweet potato stems and remove any tough parts. Cut the prepared stems into manageable lengths of about 4-5 cm. (This preparation step might seem a bit tedious, but it’s the first step towards a delicious sweet potato stem dish.)
Step 2
Bring 1 liter of water and 1 tablespoon of coarse sea salt to a rolling boil in a pot over high heat. Once the water is boiling vigorously, add all the prepared sweet potato stems.
Step 3
Blanch the sweet potato stems for about 3-5 minutes. Adjust the cooking time based on the thickness of the stems. They are ready when they turn a vibrant green color and feel tender when you press a single stem between your fingers. Be careful not to overcook them, as they can become mushy.
Step 4
Once blanched, immediately drain the sweet potato stems and rinse them thoroughly under cold running water. Washing them 2-3 times in cold water will effectively remove any bitterness or astringency characteristic of sweet potato stems. Soaking them in cold water for about 10 minutes is even better.
Step 5
After soaking to remove bitterness, drain the sweet potato stems in a colander and let all the water drip out. If there’s residual water, the dish can become watery when stir-fried. Gently squeeze them with your hands to remove excess moisture.
Step 6
Heat a pan over medium heat. Add the drained sweet potato stems, 1 tablespoon of soy sauce for soup, 1/2 tablespoon of minced garlic, and 1 tablespoon of perilla oil to season them. Gently mix to ensure the seasonings are evenly distributed.
Step 7
Stir-fry the sweet potato stems over medium-low heat. Gradually add 2-3 tablespoons of dashi broth (or anchovy broth) at a time while stirring. This will help make the stems even more tender and moist. Continue to cook until the stems reach your desired tender consistency.
Step 8
Once the sweet potato stems are tender, add the thinly sliced onion, julienned carrot, and finely chopped green chili pepper. Stir-fry just until the added vegetables are slightly softened. Finally, turn off the heat and generously sprinkle with sesame seeds to finish.
Step 9
Your stir-fried sweet potato stems are ready! Enjoy this dish with its delightful nutty flavor from the perilla oil and its tender texture. It’s especially delicious served with a bowl of warm rice.
