Stir-Fried Sweet Potato Stems with Anchovies recipe - ingredients, nutrition and when to eat it
Sweet potato stems and tiny dried anchovies are stir-fried in a soy sauce seasoning to make a classic summer side dish.
Sweet potato stems and tiny dried anchovies are stir-fried in a soy sauce seasoning to make a classic summer side dish. The stems are crisp yet tender, with a savory, salty flavor that goes well with rice. Serve it at lunch or dinner when you’d like to add a vegetable side to the table.
Side dishes · 20 minutes to cook
Nutrition (per 200.5g serving): 141.4 kcal · protein 12g · carbohydrate 6.6g · fat 7.2g · sodium 1419.4mg
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: After blanching the sweet potato stems, rinse them in cold water to keep their color bright and texture crisp.
Tips: Tiny dried anchovies are already seasoned, so add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Sweet potato stems — 120 g
- Tiny dried anchovies — 15 g
- Soy sauce — 1 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 2 Tbsp