Stir-Fried Sweet Potato Leaves with Fermented Curd and Peppers
A vibrant and savory vegetable dish featuring tender sweet potato leaves wok-fried with aromatic fermented bean curd and fresh chili peppers.
Story
Sweet potato leaves are a nutritious and leafy green often found in Asian markets. When paired with the pungent, salty kick of fermented bean curd (furu) and the heat of fresh peppers, they transform into a simple yet flavorful side dish perfect for steaming rice.
Ingredients
Sweet potato leaves
300g
Fermented bean curd (furu)
1 cube
Fresh red chili pepper
1
Garlic
2 cloves
Vegetable oil
2 tbsp
Instructions
1
Prepare the Ingredients
Wash the sweet potato leaves thoroughly and discard any tough stems. Mince the garlic cloves and slice the red chili pepper into thin strips. Mash the fermented bean curd cube into a smooth paste.
2
Blanch the Greens
Bring a pot of water to a rolling boil. Dip the sweet potato leaves into the water for about 30 seconds to 1 minute until just wilted. Drain immediately and rinse under cold water to stop the cooking process and keep the color bright. Set aside to drain.
3
Stir-Fry Aromatics
Heat the oil in a wok or frying pan over medium-high heat. Add the minced garlic, sliced chili, and the mashed fermented bean curd. Stir-fry for a minute until fragrant, being careful not to burn the garlic.
4
Combine and Serve
Toss the blanched sweet potato leaves into the wok. Stir vigorously for 1-2 minutes to ensure the leaves are well-coated with the savory mixture. Transfer to a serving plate and enjoy hot.
