Healthy, crispy, and easy to make, stir-fried sweet potato leaves are available in two methods: with garlic only and with a spicy up method. It is a good source of fiber with newly found healthy benefits.
From Field to Table
Sweet potato leave is a food from my childhood, and I never knew they would become so popular today. We planted a large amount of sweet potatoes each year, endless rows of sweet potato vines sprawling across the earth among the mountains.
Those tender leaves and shoots became our everyday dark leafy vegetables. Stir-fried with garlic, tossed into soups, or blanched and dressed with sesame oil. I was the person who collected fiber food for our pigs, too. When I was busy doing my homework, those leaves were my quickest options. Nothing was wasted.
My father carefully selected the best ones, with no damaged spots, and stored them in our makeshift cold cellar. Then they were steamed or cooked along with steamed rice as our staple food.
After moving to the city, sweet potato leaves remain one of the most popular options on the market. I maintain the habit of eating at least three or four times each week.
It becomes quite focused due to a new research study, “Sweet potato extracts slow breast and lung cancer growth.” I love to share my favorite way of making dark green leaves.
Garlic Mild Qing Chao VS Dried Chili Pepper Qiang Chao
There are always two ways of stir-frying dark leafy vegetables in Chinese cooking. Qing Chao is typically made with oil, salt, and garlic, while Qiang Chao has additional seasonings, such as dried chili peppers or Sichuan peppercorns.
Although the process of stir-frying is the same, the two versions have totally different tastes.
You can almost taste the actual sweet potato leaf, with its sweetness and subtle earthiness, enhanced by the addition of garlic.
Qiang Chao (炝炒) is the flavor bomb, combining garlicky, slightly spicy, and deeply savory notes. We will flavor the oil with garlic, chili pepper, and sometimes Sichuan pepper, and then toss the sweet potato leaves in the oil.
Tips for Draining
Do you remember when we made cabbage stir fry with pork, and I recommended using a salad spinner to remove excess water from the surface? But for sweet potato leaf, we will go in another direction. Unlike spinach or lettuce, sweet potato leaves have a naturally lower water content and a firmer texture.
However, all dark leafy stir-fry should be finished in a rapid time to keep the crispy texture and green color. After washing, roughly strain the leaves, leaving some water clinging to them. Because that residual water can instantly turn into steam, it further creates a steaming effect immediately in your wok, softening the leaves quickly.
Quick Stir Frying
Heat your wok first to get the “Wok Hei” ready. That’s always my top recommendation.
Then add the oil and garlic or the combination of garlic, dried chili pepper, and Sichuan peppercorn, when the oil is still cold. Wait for a little while until you can smell the aroma of garlic.
If those aromatics are added after the oil has become hot, they may burn quickly and impart a bitter taste.
Add the leaves in, turn up the fire. Quickly toss the sweet potato leaves around your wok. Then add a pinch of salt and sugar (optionally light soy sauce). Mix well and serve hot.
Qing Chao Version
- 3 tbsp. cooking oil
- 6 cloves garlic
- 1 tsp. salt
- 1/2 tsp. sugar
Qiang Chao Version with Chili pepper
- 3 tbsp. cooking oil
- 2 dried chili pepper ,optional
- 1/2 tsp. Sichuan peppercorn , optional
- 1/4 tsp. salt
- 1 tbsp. light soy sauce for the spicy versi
- 6 cloves garlic
With Garlic
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Then add the oil and garlic when the oil is still cold. Wait for a little while until you can smell the aroma of garlic.
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Add the leaves in, turn up the fire.
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Quickly toss the sweet potato leaves around your wok. Then add a pinch of salt and sugar. Mix well and serve hot.
Qiang Chao with Chili Pepper
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Then add the oil, add garlic, red pepper and Sichuan peppercorn when the oil is still cold. Wait for a little while until you can smell the aroma.
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Add the leaves in, turn up the fire.Quickly toss the sweet potato leaves around your wok. Add salt and light soy sauce. Mix well and serve hot.
