Sweet Potato and Cabbage Stir-Fry

Name: Sweet Potato and Cabbage Stir-Fry
Total time: 25 min
Ingredients: 1 medium, peeled and sliced into thin rounds sweet potato; 200g, leaves separated and cut into bite-sized pieces Chinese cabbage; 1 medium, peeled and sliced into thin rounds carrot; 2 stalks, chopped green onion; 2 tablespoons vegetable oil; 2 cloves, minced garlic; to taste salt; 1 teaspoon, optional sesame oil

A colorful and comforting stir-fry combining tender sweet potato slices with crisp cabbage and carrots, quickly cooked in a hot wok for a satisfying side dish or light meal.

25 min

Easy

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Story

This simple stir-fry brings together the natural sweetness of sweet potatoes with the fresh crunch of Chinese cabbage. The key is to keep the vegetables slightly crisp and not overcook them.

Ingredients

sweet potato 1 medium, peeled and sliced into thin rounds

Chinese cabbage 200g, leaves separated and cut into bite-sized pieces

carrot 1 medium, peeled and sliced into thin rounds

green onion 2 stalks, chopped

vegetable oil 2 tablespoons

garlic 2 cloves, minced

salt to taste

sesame oil 1 teaspoon, optional

Instructions

Prepare the vegetables

Peel the sweet potato and carrot, then slice both into thin, even rounds about 3-5mm thick. Separate the cabbage leaves and cut into manageable pieces. Chop the green onions and mince the garlic.

Blanch the sweet potato

Bring a small pot of salted water to boil. Add the sweet potato slices and cook for about 2 minutes until slightly tender but still firm. Drain and set aside.

Stir-fry the aromatics

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.

Cook the vegetables

Add the carrot slices first and stir-fry for 2 minutes. Then add the blanched sweet potato slices and cabbage pieces. Toss everything together and cook for 3-4 minutes until the cabbage is tender-crisp.