Stir-fried sweet potato stems with chili pepper
Overview
When I was a kid at my grandma’s house, I would often eat sweet potato stalks fried with chili. The tender sweet potato stalks, with the silky old skin at both ends removed, reveal the stalks that are so tender that you can pinch the water out of them. Stir-fried with chili, it's a delicious side dish. Sometimes sweet potato stems and leaves are added with granular wheat grains to make porridge. With special fragrance. In vegetable markets in the south, when the season comes, there will be stalls selling sweet potato leaves with their stems attached. It is rare in northern markets. The customs between the north and the south may be different, so it is rarely eaten. Before the National Day, I went to Liquan Village to pick and play. There happened to be people picking sweet potatoes. I wasn’t very interested in sweet potatoes, but I was interested in sweet potato stems. Everyone else was picking sweet potatoes, but Liangliang’s dad and I were picking sweet potato stems. He wanted the leaves, and I wanted the stems, haha~ I put them in the bag when I got home, but I forgot about them. When I remembered, they were already more than half old, so I quickly picked some fresh ones. Only enough for such a small plate
Tags
Ingredients
Steps
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Remove the leaves from the sweet potato stems and tear off the filamentous skin at both ends. Wash and cut into sections. Shred the peppers. Shred onions and ginger.
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Heat the oil in a pan, add onion and ginger and stir-fry until the flavor comes out
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Add the chili and stir-fry first. (This kind of chili is too spicy. Fry it in oil first, which will reduce the spiciness. If you like spicy food, you can fry it later)
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Add the sweet potato stalks and stir-fry.
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Season (light soy sauce, 1/2 spoon, salt as appropriate, chicken powder as needed, pepper as needed), stir-fry evenly.
