Stir-Fried Sweet Potato Stems (Korean Food)

[Ingredients for Stir-Fried Sweet Potato Stem]
700g sweet potato stems
half an onion
half a green onion
1 red pepper
Measuring tools: measuring spoon, measuring cup
[When blanching]
1/2 tbsp coarse salt
[Sweet Potato Stem Stir-fry Ingredients]
1 tbsp soy sauce
1/2 tbsp anchovy sauce
A little salt (if you don't have enough liver)
1 tbsp perilla oil
2/3 tbsp sesame oil (optional)
sesame
1 tablespoon of sesame powder
100ml anchovy stock or water
[How to Stem Sweet Potatoes]
You can peel the sweet potato stem first, but if you peel it after boiling, it comes off very easily.
It's nice that it doesn't get on your hands.
After boiling, rinse in cold water, cut the ends a little, and pull them straight out to peel off the skin.
[How to boil sweet potato stems]
Add 1/2 tbsp coarse salt to boiling water and submerge the sweet potato stems.
Flip once halfway through to cook evenly.
Blanch for 3 to 5 minutes depending on the thickness and softness of the stem.
You can boil it more according to your taste.
If it has been blanched too much, rinse it in cold water and do not fry it, but season it with seasoning and eat it immediately.
Conversely, if it is undercooked, cover the lid when frying and cook for a few more minutes.
[How to make sweet potato stir-fry]
1. Wash sweet potato stems twice.
2. Boil the water.
3. While the water is boiling, prepare by slicing half an onion, slicing or mincing a green onion diagonally, and slicing a red pepper diagonally.
4. When the water boils, add 1/2 tablespoon of coarse salt, submerge the sweet potato stems in the water, and boil them for 3 to 5 minutes. (Refer to how to boil sweet potato stems above.)
5. When it is boiled to the desired softness, take it out and rinse it twice.
6. Cut into 7cm pieces.
7. Add 1 tbsp soy sauce, 1/2 tbsp anchovy sauce, and 1 tbsp minced garlic, mix and marinate for 10 minutes so that the seasoning is absorbed.
8. After about 10 minutes, add 1 tbsp perilla oil or cooking oil and onion and fry over high heat.
9. When the heat rises to a certain extent, lower the heat to medium and continue frying.
10. When fried to the desired texture, add 100ml of anchovy stock or water and chopped green onion.
11. Add 1 tablespoon of perilla powder.
(You can add more if you like.
Because perilla powder absorbs water, it is recommended to add it last.)
12. If the seasoning is insufficient, add salt.
13. To make it more flavorful, I added 2/3 tbsp sesame oil and sesame seeds.
14. Add red pepper as well.
15. Stir-fry evenly once more to complete stir-fried sweet potato stems.
[Note]
I blanched this sweet potato stem for 4 minutes and roasted it for about 8 minutes.
The time is not always the same every time I stir-fry sweet potato stems.
You can make delicious sweet potato stem stir-fry if you check it carefully so that it does not become muddy.
Enjoy the sweet potato stem stir-fry.
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