Spicy Stir-fried Sweet Potato Stems: A Delicious Summer Side Dish
Hello, it's Sallim Hubanjeon!
Usually, I frequent the local mart, but a few days ago...
I went to Gupo Market in Busan and bought some greens and fruits.
Today, I'm using the sweet potato stems I bought from Gupo Market to make a delicious summer side dish.
One of the best things about going to the market is that it's full of fresh and seasonal ingredients like greens, fruits, fish, and seafood.
It's also a fun outing because I end up buying ingredients that I usually wouldn't because they're too much work to prepare.
This stir-fried sweet potato stem dish, which I haven't had in a while, is so much fun to eat because of its unique, slightly fibrous but also soft texture!
Sweet potato stems are great in kimchi, pickles, braised dishes, salads, and stir-fries like this one, making them a nutritious and popular side dish.
Today, I made spicy stir-fried sweet potato stems with chili powder. The slight spiciness is perfect for relieving stress from the summer heat and stimulating the appetite.
Now, let's get to the ingredients and Kim Dae-seok Chef's recipe for summer side dish stir-fried sweet potato stems, including how to peel, boil, and store them.
Ingredients:
Sweet Potato Stems: 400g
Cooking Oil: 1 tbsp
Green Chili Pepper: 1
Red Chili Pepper: 1
Water: 1/3 cup
Soy Sauce: 2 tbsp
Fish Sauce: 1 tbsp
Minced Garlic: 1 tbsp
Chili Powder: 1 tbsp
Rice Syrup: 1 tbsp
Perilla Oil: 1 tbsp
Salt: 2 pinches
Sesame Seeds: 1 tbsp
Nutritional Benefits:
Sweet potato stems have 43kcal per 100g and are in season from July to September.
They are rich in potassium, which helps to discharge sodium from the body. They are also rich in dietary fiber, which aids in bowel movements and prevents constipation.
As a low-calorie vegetable that keeps you feeling full, they are helpful for weight management.
Preparing the Sweet Potato Stems (Peeling):
Remove the leaves and prepare only the stems!
Use your fingernail to gently press the end of the stem.
Then, pull the skin off. It should come off easily.
If it doesn't come off in one go, you can cut it into appropriate lengths and peel it that way.
An easier way is to soak them in salt water for about 30 minutes before peeling.
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Soaking in salt water softens the skin,
making it easier to peel. Soak them in salt water and
stir occasionally.
After soaking in salt water, bend the thinner end of the stem
and peel off the skin.
You can also peel them after boiling.
Storage:
Before peeling, wrap raw sweet potato stems in newspaper or
paper towels and refrigerate. Use within 2-3 days,
as they can change color and become tough if left for too long.
After boiling the greens, rinse them in cold water and remove as much water as possible.
Then, store them in an airtight container or zipper bag in the refrigerator or
portion them into serving sizes and freeze them in zipper bags.
Boiling (How to Boil, Time):
Add about 1/2 a spoonful of salt to boiling water.
Add the peeled sweet potato stems and boil for about 3 minutes.
Rinse immediately in cold water to maintain the green color!
Boiling keeps them crunchy and soft.
However, boiling for too long will make them mushy and reduce their texture.
Squeeze out the excess water, cut into bite-sized pieces,
and slice the prepared green and red chili peppers diagonally.
Recipe (How to Make):
Heat a spoonful of cooking oil in a pan, add the boiled greens, and
stir-fry for 3 minutes. Then, lower the heat to low, pour in 1/3 cup of water,
2 spoons of soy sauce, and 1 spoon of fish sauce.
Add 1 spoon of minced garlic and stir-fry.
Add a generous spoonful of chili powder and stir-fry.
Stir-fry for 3 minutes until it turns reddish.
Add a spoonful of rice syrup for shine and
a spoonful of perilla oil. Mix the seasonings evenly while stirring.
Add the sliced green and red chili peppers and
stir-fry. Taste and, if it's bland, add 2 pinches of salt.
Adjust the seasoning to your liking.
Finally, sprinkle a spoonful of sesame seeds and mix lightly.
And with that, we're done making a summer seasonal side dish that will perk up your appetite!
Spicy stir-fried sweet potato stems!
Place it on a plate and sprinkle with more sesame seeds for
an even more delicious side dish!
It's so delicious to make and eat this memory from my childhood that my mother made for me.
The crunchy texture and rich flavor of these stir-fried sweet potato stems make them irresistible.
Making a big batch is great because you can use it not only as a side dish but also as an ingredient for bibimbap,
kimbap filling, or even a lunchbox side dish, making it really satisfying.
If, like me, you've found peeling them too tedious
to make them often, this time, add a little effort and
refer to the recipe I've compiled from Chef Kim Dae-seok.
Make this delicious and satisfying week-long side dish
and enjoy these stir-fried greens in season!
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