Cheap and abundant “longevity vegetables” popular in Japan, but not widely consumed in Vietnam

Although I often eat sweet potatoes, not everyone knows that sweet potato leaves are also a nutritious vegetable. Sweet potato leaves contain high levels of nutrients such as vitamin A, vitamin C, fiber…

In addition, this food is rich in antioxidants such as beta-carotene, which helps protect the body from free radicals. Minerals such as potassium, iron, magnesium, calcium… also help enhance your digestive system.

With sweet potato leaves as the main ingredient, you can prepare many delicious dishes such as dried shrimp sweet potato leaf soup, chicken breast salad with sweet potato leaves, beef and sweet potato leaf soup, stir-fried sweet potato leaves with meat, snails cooked with sweet potato leaves… Furthermore, you can also learn how to make stir-fried sweet potato leaves with garlic using this simple recipe.

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1. Ingredients for stir-fried sweet potato leaves with garlic

– Sweet potato leaves: 1 bunch

– Chili, garlic

– Seasonings: Cooking oil, salt, pepper

2. Steps to make stir-fried sweet potato leaves with garlic

Step 1: Prepare the ingredients

– After buying sweet potato leaves, remove the tough stems, then wash and drain. If you want to remove all the dirt stuck to the leaves, you can soak them in diluted salt water for about 20 minutes, then rinse with clean water.

– Peel and wash the garlic, then mince it.

– Wash the chili, remove the stems, and mince it.

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Step 2: Stir-fry the sweet potato leaves

– Heat a pan, add a little cooking oil and heat it up. Then, add the minced garlic and chili and stir-fry until fragrant.

– When you smell the fragrant aroma, add the washed sweet potato leaves and stir-fry together. To avoid splattering oil while stir-frying, make sure the sweet potato leaves are well-drained and stir-fry over high heat.

– When the sweet potato leaves are almost cooked, you can taste and adjust the seasonings, and add thinly sliced fresh chili to stir-fry for about 2 minutes, then turn off the heat. Because sweet potato leaves cook very quickly, you should not stir-fry them for too long to avoid wilted leaves and losing their vibrant green color.

– Transfer the stir-fried sweet potato leaves to a plate and enjoy slowly.

After being cooked, stir-fried sweet potato leaves have an extremely eye-catching color with green from the sweet potato leaves, red from the chili, and white from the minced garlic. When eating, you can experience the crunchy and sweet taste of the sweet potato leaves combined with the spicy flavor of the chili and the distinctive aroma of the garlic. Stir-fried sweet potato leaves can be eaten as a side dish or served with hot rice.

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3. Notes when cooking stir-fried sweet potato leaves with garlic

– When choosing sweet potato leaves, you should choose bunches with natural color, not yellowish or too dark. To choose leaves, you can use your hand to break a leaf stem in half. If they are crunchy and slightly tender, they are young leaves and should be bought.

– Depending on your taste and preference, you can also stir-fry sweet potato leaves with other ingredients such as beef, buffalo meat…

The post https://meo.tips/food-receipt/cheap-and-abundant-longevity-vegetables-popular-in-japan-but-not-widely-consumed-in-vietnam/ appeared first on Meo.tips.

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