Tuna and Sweet Potato Stem Stir-fry
Tuna and Sweet Potato Stem Stir-fry
Flavorful Sweet Potato Stem Stir-fry with Tuna: A Delicious Korean Side Dish Recipe
This recipe for stir-fried sweet potato stems offers a delightful combination of crispiness and tenderness, enhanced with the savory depth of canned tuna. It’s a flavorful Korean side dish that’s perfect for any meal, providing a satisfying and delicious taste experience.
Main Ingredients- 200g Sweet potato stems
- 1/4 Onion
- 1 handful Green onion
- 1 Tbsp Sesame oil
- 2 Tbsp Water
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 2-3 Tbsp Soy sauce (adjust to your soy sauce’s saltiness)
- 0.5-1 Tbsp Tuna extract/sauce (or add more soy sauce if unavailable)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Plum extract/syrup
- 0.5 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2-3 Tbsp Soy sauce (adjust to your soy sauce’s saltiness)
- 0.5-1 Tbsp Tuna extract/sauce (or add more soy sauce if unavailable)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Plum extract/syrup
- 0.5 Tbsp Minced garlic
Cooking Instructions
Step 1
Freshly harvested sweet potato stems are generally tender and easier to prepare. It’s essential to peel the tough outer skin of the sweet potato stems to ensure a soft texture. You can easily peel them by slightly bending the stem near the top or middle; the tough skin will often tear and can then be pulled away.
Step 2
These are the peeled sweet potato stems, ready for cooking. While the peeling process might take a bit of time, the result is a wonderfully tender dish. If your stems have leaves, peel the skin from the leaf stems as well. Break the stems into bite-sized pieces, about the length of your fingers, for easy handling.
Step 3
Bring a pot of water to a boil and add about 1/2 teaspoon of salt. Blanch the prepared sweet potato stems for 3-4 minutes. This step helps to brighten their color and remove any raw, grassy flavor, making them more palatable.
Step 4
Once blanched, immediately rinse the sweet potato stems under cold running water to stop the cooking process and cool them down. Drain them thoroughly in a colander, ensuring excess water is removed. This prevents the dish from becoming watery when stir-fried.
Step 5
Drain the oil from the canned tuna. Thinly slice the onion. While optional, the sweetness of the onion adds another layer of flavor to the stir-fry.
Step 6
Let’s prepare the seasoning mix for our delicious stir-fry! Since soy sauce brands vary in saltiness, start with 2-3 tablespoons and adjust to your preference. Tuna extract adds a wonderful umami boost; if you don’t have it, you can substitute with a bit more regular or Korean soup soy sauce.
Step 7
To counteract any potential fishiness from the tuna, it’s a good idea to start by making green onion oil. In a wide pan, heat about 3 tablespoons of cooking oil with a handful of green onions over medium-low heat. Sauté until the green onions become fragrant and slightly wilted. Stir-frying the tuna in this infused oil also helps reduce any fishy odor. For an extra kick of spice, finely chop some chili peppers and sauté them with the green onions at this stage.
Step 8
Once the green onion oil is fragrant, add the drained tuna and sliced onions to the pan. Stir-fry them together until the onions soften slightly and the flavors begin to meld.
Step 9
When the tuna and onions are nicely sautéed, add the blanched and drained sweet potato stems to the pan. Continue to stir-fry, coating the stems evenly with the oil and seasonings, as if you’re ‘oiling’ them.
Step 10
Once the sweet potato stems, tuna, and onions are well combined and stir-fried, add the prepared seasoning mix and 2 tablespoons of water. Stir everything together well, allowing the sauce to coat the ingredients evenly. The water helps the seasoning to distribute and prevents sticking. Avoid cooking over very low heat, as this can release excess moisture from the vegetables and dilute the flavor. It’s best to stir-fry over medium-high heat, constantly mixing to ensure the seasoning is absorbed beautifully.
Step 11
Finally, drizzle in the sesame oil for an extra layer of nutty aroma and flavor. If you prefer, you can add it during the seasoning step, but adding it at the end preserves its fresh fragrance. Stir everything once more to combine. Your delicious sweet potato stem stir-fry is now ready to be enjoyed!
