200g Stir-fried Sweet Potato Stems Recipe, Boiling Sweet Potato Stems, Tuna Extract Seasoning

A side dish that always comes to mind at least once in the summer

It's stir-fried sweet potato stems.

If you see pre-cleaned sweet potato vines at the supermarket

It was hard to just pass by.

Stir-fried sweet potato stems

It seems like you have to add a lot of different seasonings to make it tasty, but

I made it really simple this time.

Without even adding perilla seed powder,

I seasoned it only with tuna fish sauce and minced garlic.

I sprinkled a generous amount of whole sesame seeds at the end.

Since the seasoning isn't complicated

Rather, the unique crunchiness of sweet potato sprouts

soft texture

I felt it better.

How to cook 200g of sweet potato stems, from boiling to stir-frying

Let me summarize.

ingredient

200g sweet potato sprouts

1 tablespoon of tuna fish sauce

1/2 tablespoon minced garlic

1/3 tablespoon of red pepper powder

About 1/2 tablespoon of whole sesame seeds

1 tablespoon of cooking oil

When living life

About 1 liter of water

1 teaspoon of salt

※ Based on 1T=15ml, 1t=5ml.

The seasoning is simple.

Usually, sweet potato stem greens

Soy sauce, perilla powder, perilla oil, etc.

I put in a lot, but this time with tuna fish sauce and

I seasoned it with only garlic.

Since the salt content of tuna extract varies slightly from product to product

Don't put in too much from the start.

After adding 1 tablespoon, taste it at the end.

It is good to adjust.

1. Wash the sweet potato stems thoroughly.

First, peel and prepare the sweet potato stems

Please wash thoroughly under running water.

If the stem is too long

So that it is easy to cut after boiling

It's okay to split it into one or two parts.

After removing the tough outer skin from the raw sweet potato stems

It is common to blanch it in salt water before use.

Here is the grooming method.

2. Boil in boiling salted water for about 5 minutes.

Pour plenty of water into the pot and

Add 1 teaspoon of salt and boil.

When the water boils vigorously

Add the trimmed stems.

I boiled it for about 5 minutes.

If the sweet potato vines are thin and tender, 3 to 4 minutes,

If it's a bit thick, up to about 5 minutes

Please learn by watching.

In various cooking materials, raw sweet potato stems

Generally about 3 to 5 minutes in boiling salt water

We use the blanching method.

If you cook it for too long

It may become soft during the frying process, so

The key point is not to boil it thoroughly from the beginning.

3. Rinse immediately with cold water.

The well-boiled stems

Immediately drain it in a sieve and rinse it with cold water.

If you cool down the hot energy quickly

The green color also remains relatively vivid.

It also helps preserve the texture when stir-fried.

After rinsing lightly two or three times in cold water

Please drain the water thoroughly using a sieve.

If too much moisture remains

It is easy for water to form when stir-frying in a pan.

4. Cut into bite-sized pieces.

If the moisture has drained

Cut it into bite-sized pieces.

I make it easy to eat when picked up in one go

I cut it to about 7~8cm.

If it is too short, it breaks into small pieces while frying.

It's inconvenient to eat if it's too long.

About the length of a finger is comfortable.

5. Please stir-fry it in a pan first.

After heating the pan over medium heat

Drizzle 1 tablespoon of cooking oil.

Put in the drained stems

Overall, the oil is light

Please stir-fry until coated.

Since it has already been blanched once

You don't need to learn it for a long time.

Rather than stir-frying vigorously over high heat

Stir first over medium heat for about 1 to 2 minutes.

6. Add minced garlic.

When the stem starts to look glossy

Please add 1/2 tablespoon of minced garlic.

If you add garlic from the beginning

It sticks to the pan or burns easily.

I stir-fried the stems first before adding them.

So that the garlic aroma spreads throughout

Mix thoroughly.

7. Season with 1 tablespoon of tuna fish sauce.

Now, the key to today's seasoning is

Add tuna fish sauce.

1.5 tablespoons of tuna fish sauce for 200g of sweet potato stems.

To prevent them from gathering in one place on the entire stem

Please divide and place along the edge of the pan.

Rather than adding more all at once

After frying, pick one up and try it.

It is safe to add a little only when it is bland.

8. Stir-fry until the seasoning is absorbed.

If you added tuna extract

Stir-fry over medium heat.

Since it is already boiled

There is no need to fry it for a long time.

The seasoning permeates the entire stem

Until the moisture remaining at the bottom of the pan is almost gone

You just need to stir-fry it for about 2 to 3 minutes.

When I tried a strand

If the outside is soft and the center is slightly crunchy

It's just right.

9. Finish by sprinkling a generous amount of whole sesame seeds.

Turn off the light

Sprinkle plenty of whole sesame seeds.

Even though I didn't add perilla seed powder

Since whole sesame seeds are included

The nutty flavor gets better with every chew.

If you mix it all together once,

The simple stir-fried sweet potato stems are complete.

After making it and tasting it

This stir-fried sweet potato stem is

The taste was quite different from the version with perilla powder.

Without a thick or heavy nutty flavor

It is neat and simple.

It is slightly crunchy when you first chew it.

The more you chew, the softer the stem breaks.

Here, the salty umami of tuna fish sauce and

It has a subtle garlic aroma.

Even though I didn't add many different seasonings

It wasn't bland.

It went especially well with white rice.

It's not excessively sweet or spicy, so...

It is also good to place next to other side dishes.

I actually make it without perilla powder.

The taste and texture of the sweet potato stems themselves

I liked that I could feel it better.

3 Key Points to Making Delicious Stir-fried Sweet Potato Stems

First, do not boil it for too long.

It is best to check the thickness and adjust it within 3 to 5 minutes.

If you cook it too thoroughly, it becomes mushy easily when stir-fried.

Second, please drain the water thoroughly after boiling.

If there is too much moisture

It tends to turn out more like a stew with reduced liquid than a stir-fry.

Third, add the tuna extract at the end.

Because the saltiness varies from product to product

For 200g, start by adding 1 tablespoon.

It is less likely to fail if you add a little when you are short.

FAQ

How long should I boil sweet potato stems?

If it's trimmed raw sweet potato stems

About 3 to 5 minutes in boiling salt water is fine.

If it is thin, cook it briefly; if it is thick, cook it a little longer.

Is it delicious even without adding perilla powder?

Yes. If you season it only with tuna fish sauce and garlic like this time

The taste is cleaner than when perilla seeds are added.

The texture of the stem feels more distinct.

What should I do if it's tough after stir-frying?

The stem itself is thick or the blanching time

It might have been insufficient.

In this case, add 1 to 2 tablespoons of water and cover with a lid.

Please cook it for a little longer over medium-low heat.

In recipes, add water or broth

A method is used to cook it moist.

There is no need to prepare complicated seasonings either.

1 tablespoon tuna fish sauce, 1/2 tablespoon minced garlic, whole sesame seeds.

If you just remember this much

When seasonal sweet potato sprouts appear, feel free to...

It is good to make.

Crispy yet soft

The salty umami flavor subtly makes the rice

It is a side dish that is called.

If you see sweet potato vines this summer

Try roasting it cleanly once without perilla powder.

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