Braised Sweet Potato Stems with Anchovies recipe - ingredients, nutrition and when to eat it
Sweet potato stems are gently simmered until tender with anchovies and soy sauce. Savory and pleasantly salty, this side dish pairs well with rice and makes a…
Sweet potato stems are gently simmered until tender with anchovies and soy sauce. Savory and pleasantly salty, this side dish pairs well with rice and makes a lovely addition to a summer meal.
Side dishes · 35 minutes to cook
Nutrition (per 320.5g serving): 137.7 kcal · protein 9.6g · carbohydrate 9g · fat 6.9g · sodium 1347.1mg
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: Blanch the sweet potato stems, then rinse them under cold water to keep their color bright and texture crisp.
Tips: Toast the anchovies before adding them for a deeper, nuttier flavor.
Tips: Soy sauce saltiness varies by brand, so start with a little less and adjust the seasoning at the end.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Dried soup anchovies — 10 g
- Soy sauce — 1 Tbsp
- Minced garlic — 0.5 Tbsp
- Green onion — 0.3 stalk
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 120 ml