Sweet Potato Vine Stir-fry.
Stir-fryingIngredients
- 400g of carefully selected sweet potato sprouts.
- 1 tablespoon of cooking oil.
- 1/3 cup of purified water.
- 2 tablespoons of soy sauce.
- 1 tablespoon of anchovy fish sauce.
- 1 tablespoon of minced garlic.
- 1 tablespoon of gochugaru (Korean chili powder).
- 1 tablespoon of honey (or corn syrup).
- 1 tablespoon of perilla oil.
- A pinch of salt (approximately 2 pinches).
- 1 tablespoon of black sesame seeds.
- 1 green chili pepper.
- 1/2 red chili pepper.
Instructions
Place 400g of prepared sweet potato leaves into boiling water and blanch them for exactly 3 minutes.
Immediately after blanching the sweet potato shoots, remove them from the hot water and rinse thoroughly in cold water twice to cool them down. Then, drain the excess water.
Cut the sweet potato shoots into bite-sized pieces and place them in a pan.
Add one tablespoon of cooking oil to the pan and heat over medium heat for about 3 minutes, stirring constantly.
Reduce the heat to low and add 1/3 cup of water, 2 tablespoons of Jin-ganjang (Korean soy sauce), 1 tablespoon of anchovy fish sauce, and 1 tablespoon of minced garlic.
Increase the heat again, add 1 tablespoon of gochugaru (Korean chili powder), and thoroughly stir-fry until everything is well combined and the color changes from blue to red.
Add one teaspoon of honey for a glossy finish, and drizzle with one teaspoon of perilla oil to enhance the nutty flavor.
Taste the dish and adjust the seasoning with a pinch of salt if needed.
After turning off the heat, add the sliced green chili peppers, red chili peppers, and 1 tablespoon of sesame seeds, and stir gently using the residual heat until well combined.