Sunday, September 16, 2007

Stir-Fried Sweet Potato Leaves

Sweet Potato leaves? Sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (Riboflavin). You can easily get sweet potato leaves from the wet market or the supermarket, it is sold as a bundle with leaves still on the vine. Keep the vine of the sweet potato leaves, it can be eaten. Just that it required some work to remove the ‘silk thread’ on it, by tearing from the tip of the vine. You can spot the ‘silk thread’ peeled half way and still hanging on the vine in the picture. It can be stir-fry with vegetarian sambal belacan too, if prefer. Just get those fresh and young leaves, it tastes better.
Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g sweet potato leaves, trimmed and cut into 5cm length
° 2 cloves garlic or 2 slices ginger, finely chopped
° ¾ tablespoon olive oil
° salt, to taste
° 1 fresh red chilli, sliced, for garnish

1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Add the sweet potato leaves and stir-fry briskly for 1-2 minutes. Sprinkle some water if it is too dry. Season to taste with salt.
3. Transfer to a serving dish, garnish with red chilli and serve immediately.

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