Stir-fried Sweet Potato Leaves
I can't stand the stiffness! Sweet Potato Leaf Stir Fry to Support Taiwanese Dining Table
Description
A dish where 'Digua Ye' (sweet potato leaves)—Taiwan's most commonly eaten daily vegetable—is rapid-fried with garlic to draw out its unique viscosity and richness.
Restaurants serving Stir-fried Sweet Potato Leaves
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sweet potato leaves(Digua Ye)
- Garlic
- Salt
- Oil(or Lard)
Instructions
- [Authentic Recipe]
- [Digua Ye Prep] Prepare 'Digua Ye' (sweet potato leaves: bred for edible soft stems) sold in Taiwanese markets. Peel the thin skin off the hard stem parts by hand (creates smooth texture), tear into easy-to-eat lengths.
- Heat oil (or lard) in a wok, sauté minced garlic for aroma.
- Vigorously toss in Digua Ye, toss on high.
- Characteristically, when cooked, it releases a 'unique gooey viscosity' akin to Moroheiya or Malabar spinach.
- Add a little water (or chicken broth), salt, and white pepper; stir-fry briefly.
- When leaves wilt vibrant green and become viscous, remove from heat quickly within dozens of seconds.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma and green veg scent
Substitutes at Japanese supermarkets
Malabar spinach or water spinach (texture differs)
Pairing
Lu Rou Fan or Taiwanese braised fish
Trivia
[For Women] Considered 'pig feed' in poor post-war eras, it made a massive comeback as a 'health veg' extremely rich in polyphenols and vitamins, now Taiwan's most consumed green. The gooey texture is gentle on the stomach and aids digestion.
Eating tips & etiquette
[Unique Eating] At Taiwanese Xiaochi shops, it's also a massive staple to briefly boil it instead of frying (Tang Digua Ye) and dump sweet/savory 'minced pork sauce (Rouzao)' over it!
Allergen
None