Sweet potato leaves have many uses, such as boosting immunity, protecting vision, delaying aging, and detoxification. We generally eat the tender leaves from the top of the above-ground vines after the sweet potatoes are mature in autumn.
Healthy Ways to Eat Sweet Potato Leaves
Sweet potato leaves can be stir-fried, blanched in soup, cold-dressed, used as a side dish, made into a filling, or salted and pickled and stored in jars to be taken as needed. No matter which method is used, they give people a feeling of being fresh, tender, smooth, and fragrant and delicious. If they are first blanched in boiling water and then stir-fried, the taste is even better. It is worth mentioning that after peeling the leaf stalks, stir-frying them alone, stir-frying them with shredded pork, or making them into pickled vegetables are all rare and delicious flavors that are simply wonderful.
1. Select fresh leaf tips, blanch them in boiling water, and dress them with seasonings such as sesame oil, soy sauce, vinegar, chili oil, and ginger juice to make a cold salad. The appearance is tender green and whets the appetite;
2. Stir-fried like vegetables such as romaine lettuce and water spinach, it has a fresh, sweet, and unique flavor.
Sweet Potato Leaf Recipes
Garlic Sweet Potato Leaves
Wash the sweet potato leaf stems, blanch them in boiling water, remove and rinse with cold water, and cut into sections. Peel and mince the garlic. Heat a wok over a medium flame, add vegetable oil and heat to 140°F (60°C), add the minced garlic and stir-fry until fragrant, add the sweet potato leaf stems and stir-fry, add fresh stock, salt, and cooking wine and stir-fry until the flavor is absorbed, add MSG and sesame oil, sprinkle with the remaining minced garlic and mix well.
Sweet Potato Leaves and Winter Melon Stew
Stew 60 grams of fresh sweet potato leaves and 100 grams of winter melon and serve. It is mainly used to treat the lung and stomach dry-heat type of diabetes, characterized by excessive thirst and drinking, dry mouth and tongue, emaciation and frequent hunger, redness on the sides and tip of the tongue, yellow and dry coating, and a rapid pulse.
Oyster Sauce Sweet Potato Leaves
Pick the old stems off the sweet potato leaves, rinse them clean with water; cut the red pepper into shreds; flatten and peel the garlic; mix 1/2 tablespoon of cornstarch with 3 tablespoons of water to make a cornstarch slurry; bring the water in a pot to a boil, add 1 tablespoon of salt and 2 tablespoons of oil, blanch the sweet potato leaves until they soften, then remove and drain; heat 3 tablespoons of oil in a pot, sauté the garlic grains and red pepper shreds over low heat until fragrant, pour in 1 cup of water; add 3 tablespoons of oyster sauce, 1 tablespoon of rice wine, 1/3 tablespoon of sugar, and 1/5 tablespoon of salt, bring to a boil, and pour in the cornstarch slurry to thicken; add the blanched sweet potato leaves and stir-fry evenly, then serve.