Ingredients with Measurements:
- 1 bunch of sweet potato leaves (washed and drained)
- 2 cloves of garlic (minced)
- 1 small onion (sliced)
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant.
3. Add the sweet potato leaves to the wok and stir-fry for 2-3 minutes until wilted.
4. Add the soy sauce, sugar, salt, and black pepper to the wok and stir-fry for another 1-2 minutes until the leaves are coated evenly with the sauce.
5. Remove the wok from the heat and transfer the sweet potato leaves stir-fry to a serving dish.
10-15 minutes
Temperature: Medium-high heat
Serving size: 2-4 people
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- You can use any type of cooking oil instead of vegetable oil.
- You can use any type of onion instead of a small onion.
- You can use any type of sweetener instead of sugar.
Variations:
- You can add sliced bell peppers or mushrooms to the stir-fry for extra flavor and texture.
- You can add a splash of rice vinegar or lime juice to the sauce for a tangy kick.
- You can add some chili flakes or hot sauce to the stir-fry for a spicy twist.
Tips and tricks:
- Make sure to wash the sweet potato leaves thoroughly to remove any dirt or debris.
- Cut off the tough stems of the leaves before cooking.
- Stir-fry the garlic and onion first to infuse the oil with flavor.
- Don't overcook the sweet potato leaves, as they will become mushy and lose their vibrant color.
Storage instructions:
- Store any leftover sweet potato leaves stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sweet potato leaves stir-fry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the sweet potato leaves stir-fry in a shallow bowl or on a platter.
- Garnish with some chopped scallions or sesame seeds for extra flavor and texture.
Pairings:
- Serve the sweet potato leaves stir-fry with steamed rice or noodles for a complete meal.
- Pair with some grilled chicken or fish for a protein-packed dinner.
Suggested side dishes:
- Serve with some steamed broccoli or bok choy for extra greens.
- Pair with some egg rolls or dumplings for a delicious appetizer.
Troubleshooting advice:
- If the sweet potato leaves are too tough, blanch them in boiling water for 1-2 minutes before stir-frying.
- If the stir-fry is too salty, add a splash of water or more sugar to balance out the flavors.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Cook the sweet potato leaves to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Sweet potato leaves are a popular ingredient in many Asian cuisines, including Chinese, Vietnamese, and Filipino.
Flavor profiles:
- Sweet potato leaves have a slightly sweet and earthy flavor, similar to spinach or kale.
- The garlic and onion add a savory and aromatic element to the dish.
- The soy sauce and sugar create a sweet and salty sauce that complements the natural flavors of the sweet potato leaves.
Serving suggestions:
- Serve the sweet potato leaves stir-fry as a side dish or as a main course.
- Pair with some steamed rice or noodles for a complete meal.
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