Stir-Fried Sweet Potato Stems, Massaging After Boiling Made the Texture So Much Softer

Steps

1. 1

   Make a saltwater solution with water 1.2L and salt 2T, soak the sweet potato stems for 15 minutes, then peel off the skin.

2. 2

   Bring water 1.5L to a boil in a pot, dissolve salt 1T, add sweet potato stems and boil for 5 minutes.

3. 3

   Once boiled, quickly rinse in cold water to cool, squeeze out excess water, massage the stems, then cut into bite-sized pieces.

4. 4

   In a bowl, combine sweet potato stems, water 3T, soup soy sauce 2T, mirin 1T, perilla oil 1T, and minced garlic 1T, and marinate by mixing well.

5. 5

   Split the cheongyang chili pepper and red chili pepper in half and finely mince.

6. 6

   Heat olive oil 2T in a pan, add the seasoned sweet potato stems and a pinch of salt, and stir-fry. When a little moisture remains, add the chili peppers and stir-fry.