Stir-Fried Sweet Potato Stems with Anchovies recipe - ingredients, nutrition and when to eat it
This summer side dish is made by gently cooking sweet potato stems with small anchovies until the sauce is reduced.
This summer side dish is made by gently cooking sweet potato stems with small anchovies until the sauce is reduced. The stems are mild and slightly crisp, while the anchovies add a savory, salty flavor that goes well with rice.
Side dishes · 20 minutes to cook
Nutrition (per 169g serving): 122.1 kcal · protein 10.9g · carbohydrate 5.5g · fat 6g · sodium 619.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sweet potato stems have tough skins, blanch and cool them first; they’ll be easier to peel.
Tips: Small anchovies are already seasoned, so start with a little soy sauce and taste at the end.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Dried anchovies — 15 g
- Green onion — 10 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp