The flavors of stir-fried sweet potato leaves are a hidden gem that deserves more recognition. This article will introduce you to this remarkable and underappreciated vegetable.
Advantages of Yam Leaves
In various regions of the world, the yam or sweet potato leaves are known by various other names. Vegetable royalty, right here! The miracle vegetable! As in, “The cancer-fighting veggie!” Good for a vegetable I’ve always considered expendable.
Yam leaves are higher in vitamin B, iron, zinc, protein, antioxidants, and calcium than spinach, celery, carrots, and cucumbers. One study found that they improved immunological function, metabolism, blood sugar, vision, and anti-inflammatory properties.
You’re having the same thoughts as me. ASAP, I need some yam leaves. Despite the vastness of the literature on the health benefits of food, my investigation has led me to the conclusion that these vegetables are an undiscovered gem.
You can ask our mutual friends Karen and Philip if you don’t believe me when I say that they introduced me to the joys of stir-fried yam leaves (sweet potato leaves or di gua miao ). We tried stir-fried yam leaves and the Vietnamese coffee we discovered on our recent trip to Colorado Springs. This is a major win for my veggie-centric meal plan.
What Flavor Do Yam Leaves Bring?
While the flavor of sweet yam leaves is similar to that of spinach, they won’t leave a green film on your teeth like the latter. Needless to say, when I find sweet yam leaves at the Asian grocery, I grab them immediately and add ginger, garlic, and some Shaoxing wine.
Putting aside the dry scholarly discussion, preparing sweet yam leaves is simple. But for that, I doubt I’d be so enthusiastic about the idea of eating them regularly. You can use them in various ways, like in this quick and easy stir-fried version with garlic and ginger or in soups and salads. That’s fantastic, right?
- 1 pound of yam leaves
- 3 smashed and chopped cloves of garlic
- 2 slices of julienned ginger
- 3 tablespoons of vegetable oil
- 2 tablespoons of water
- 1 teaspoon of sesame oil
- 1 teaspoon of Shaoxing wine
- ¼ teaspoon of ground white pepper
- 1/8 teaspoon of sugar
- Separate the leaves and stems from the vegetables’ main stalk and any other delicate sections using a pinching motion. Before cooking, give it a good washing and rinsing a few times, and then lay it aside to drain.
- In a wok, melt the butter over moderate heat. Toss in the garlic and ginger and sauté for a minute. You may now put the sweet yam leaves in and crank the heat.
- Mix in the ground white pepper, Shaoxing wine (if using), water, salt, sugar, and salt to taste. Cook, occasionally stirring, for a few minutes or until the leaves are completely wilted. Immediately dish it out.