Sweet Potato Leaves (Di Gua Ye)
Once a pig's bait, now a vegetable king!? Sweet Leaves with Amazing Nutritional Value
Description
The leaves and stems of the sweet potato plant. Once strongly associated with 'livestock feed' in China, its overwhelming nutritional value (antioxidants, vitamins) has caused a resurgence; now a highly popular health veg in restaurants nationwide. Heating releases slight slime and a rich sweetness deeper than spinach.
Classification: Everyone, Ingredient, Vegetable, Sweet Potato Leaves, Yam Leaves, Stir-fry, Nutritious, Healthy, Southern Cuisine
Shops selling Sweet Potato Leaves (Di Gua Ye)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Ipomoea batatas(Leafy type)
Instructions
- [Typical Uses]
- [Garlic Sweet Potato Leaves]: Flash-fry with garlic, salt, and chicken bouillon. The slimy yet crunchy texture pairs perfectly with beer or rice.
- Fry with Fu Ru (fermented tofu).
- Congee ingredient.
Learn more Substitutes, pairings, tips
Key spices
Similar to spinach but richer、with faint sweet potato aroma and slime
Substitutes at Japanese supermarkets
Substitute with Malabar Spinach or regular Spinach (texture is closer to Malabar)
Pairing
Garlic / Fermented Tofu (Fu Ru) / Pork Belly
Trivia
Called 'Empress of Vegetables' on Chinese internet for health benefits. Frying with just garlic and salt—no meat—is the most luxurious way to enjoy its original umami.
Eating tips & etiquette
Rarely in JP supermarkets, but sold in massive bundles in Chinese summer markets. Stems can be fried without peeling, offering a satisfying bite.
Allergen
None