Wholesome, crispy, and straightforward to make, stir-fried candy potato leaves can be found in two strategies: with garlic solely and with a spicy up methodology. It’s a good supply of fiber with newly discovered wholesome advantages.

From Subject to Desk

Candy potato go away is a meals from my childhood, and I by no means knew they might grow to be so widespread at present. We planted a considerable amount of candy potatoes annually, limitless rows of candy potato vines sprawling throughout the earth among the many mountains.

These tender leaves and shoots turned our on a regular basis darkish leafy greens. Stir-fried with garlic, tossed into soups, or blanched and dressed with sesame oil. I used to be the one who collected fiber meals for our pigs, too. Once I was busy doing my homework, these leaves have been my quickest choices. Nothing was wasted.

My father rigorously chosen the most effective ones, with no broken spots, and saved them in our makeshift chilly cellar. Then they have been steamed or cooked together with steamed rice as our staple meals.

After transferring to the town, candy potato leaves stay one of the vital widespread choices available on the market. I preserve the behavior of consuming at the very least three or 4 instances every week.
It turns into fairly centered as a consequence of a brand new analysis research, “Candy potato extracts sluggish breast and lung most cancers progress.” I like to share my favourite manner of creating darkish inexperienced leaves.

Garlic Gentle Qing Chao VS Dried Chili Pepper Qiang Chao

There are at all times two methods of stir-frying darkish leafy greens in Chinese language cooking. Qing Chao is often made with oil, salt, and garlic, whereas Qiang Chao has extra seasonings, comparable to dried chili peppers or Sichuan peppercorns.

Though the method of stir-frying is similar, the 2 variations have completely completely different tastes.

You’ll be able to virtually style the precise candy potato leaf, with its sweetness and delicate earthiness, enhanced by the addition of garlic.

Qiang Chao (炝炒) is the flavour bomb, combining garlicky, barely spicy, and deeply savory notes. We’ll taste the oil with garlic, chili pepper, and typically Sichuan pepper, after which toss the candy potato leaves within the oil.

Ideas for Draining

Do you bear in mind once we made cabbage stir fry with pork, and I advisable utilizing a salad spinner to take away extra water from the floor? However for candy potato leaf, we are going to go in one other path. In contrast to spinach or lettuce, candy potato leaves have a naturally decrease water content material and a firmer texture.

Nevertheless, all darkish leafy stir-fry must be completed in a fast time to maintain the crispy texture and inexperienced colour. After washing, roughly pressure the leaves, leaving some water clinging to them. As a result of that residual water can immediately flip into steam, it additional creates a steaming impact instantly in your wok, softening the leaves shortly.

Fast Stir Frying

Warmth your wok first to get the “Wok Hei” prepared. That’s at all times my prime advice.

Then add the oil and garlic or the mixture of garlic, dried chili pepper, and Sichuan peppercorn, when the oil continues to be chilly. Watch for a short while till you’ll be able to scent the aroma of garlic.

If these aromatics are added after the oil has grow to be scorching, they might burn shortly and impart a bitter style.

Add the leaves in, flip up the hearth. Shortly toss the candy potato leaves round your wok. Then add a pinch of salt and sugar (optionally gentle soy sauce). Combine properly and serve scorching.

Qing Chao Model

• 3 tbsp. cooking oil
• 6 cloves garlic
• 1 tsp. salt
• 1/2 tsp. sugar

Qiang Chao Model with Chili pepper

• 3 tbsp. cooking oil
• 2 dried chili pepper ,elective
• 1/2 tsp. Sichuan peppercorn , elective
• 1/4 tsp. salt
• 1 tbsp. gentle soy sauce for the spicy versi
• 6 cloves garlic

With Garlic

• Then add the oil and garlic when the oil continues to be chilly. Watch for a short while till you’ll be able to scent the aroma of garlic.

• Add the leaves in, flip up the hearth.

• Shortly toss the candy potato leaves round your wok. Then add a pinch of salt and sugar. Combine properly and serve scorching.

Qiang Chao with Chili Pepper

• Then add the oil, add garlic, crimson pepper and Sichuan peppercorn when the oil continues to be chilly. Watch for a short while till you’ll be able to scent the aroma.

• Add the leaves in, flip up the hearth.Shortly toss the candy potato leaves round your wok. Add salt and lightweight soy sauce. Combine properly and serve scorching.