Sweet Potato shoots Stir-fry
May 08, 2015
This stir-fry may be new to some readers... but to Malaysians, its quite norm to be foraging for edible leafy that we could grow in our backyard.
Young shoots of cassava, young shoot of sweet potato, water spinach and many others leafy greens that I don't even know their name in English ;P
By the way, these gorgeous healthy young sweet potato shoots were not from my backyard :), for I don't have much space to have proper vegetable patch :(
Remember not long ago, I blogged about kalamansi?
Few days after, I received an email from a reader who happened to blog hop into my virtual kitchen. She has kalamansi...yippeee :D
I was thrilled and that same weekend, we made arrangement to meet up.
Sunday morning, took a slow drive to where she lives. From a warm welcome of a quick hello and introduction, she led the way to her kalamansi tree in her backyard.
What struck me was... the varieties of plants that both husband and wife grows in their backyard. Felt like I was standing in my mom's garden... I was surrounded by familiar plants.
What a wonderful feeling to see... loofah (buah petola) creeping along the fence, pots and pots of healthy pandan plants arrange neatly by the side, turmeric plant with sizeable leaves compared to my tumeric plant with its leaves that are so puny :(.... There's galangal and sugar canes too.
Finally my eyes stop at the bed of masses of green leafy plant sprawling ... sweet potato leaves :D
Thank you Priscilla (and hubby) for the bagful of kalamansi, a pot of kalamansi plant and another bagful of young sweet potato shoots
One look inside the bag, H suggested a simple stir-fry...
So here it is.... simple Sweet potato shoots stir fry with just garlic and salt.
So here it is.... simple Sweet potato shoots stir fry with just garlic and salt.
Sweet Potato shoots Stir-fry
A bunch of sweet potato shoot - washed
3 cloves of garlic - thinly sliced
a pinch of salt
a dash of white pepper
- Wash the shoots thoroughly to get rid of gritty sand
- Add 2 tablespoon of canola oil into a hot wok.
- Stir-fry the garlic slices until golden in colour.
- Transfer garlic into a bowl.
- Put it aside.
- Using the same oil that was used to fry garlic earlier, add shoots into the hot wok.
- Stir fry until shoot wilted.
- Add salt and a dash of white pepper.
- Stir thoroughly and remove from heat, transfer to a plate. sprinkle with golden fried garlic.
- Serve immediately with steam rice.
Looks utterly delicious!
ReplyDeleteOh, that must taste wonderful! A healthy and tasty dish.
ReplyDeleteCheers,
Rosa
Never heard about it! Thank you for this discovery, Lisa!
ReplyDeleteI've actually never tried or seen sweet potato shoots before! I must keep my eye out for them.
ReplyDelete