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Easy Vegetable Stir-Fry (Sweet Potato Leaves)

4.81 stars

Here's an easy Chinese stir-fry vegetable dish which can be used with any vegetable. Always have a plate of freshly stir-fried vegetables to ensure a balanced and healthy diet. This is an authentic stir-fry dish which can be found in all Chinese restaurants.

Preparation 5 mins
Cooking 5 mins

Side

Vegetable Stir-fry with Soy Sauce

Malaysian, Singaporean, Vietnamese, Indonesian


Ingredients

Servings:  
1⁄2 tbsp oil
1 garlic clove(s)
sweet potato leaves
1 tbsp soy sauce
1 tbsp shaoxing wine
1⁄2 tsp sugar
1⁄2 tsp salt
1 tbsp water

Nutrition per Serving

48 kcal
2 g
4 g
1 g

Journal Snaps

I been making this dish but not knowing other people are making it too.  Being confirmed by Grace how we south east Asian home cooking are is wonderful feeling. Nyonya Cooking not only educating us but putting people together.   I bought them from Chinatown produce shop, I didn't grow them myself.
I was going to try your recipe, but my wife had boiled the leaves and used half in her dumplings (she is from Northern China). So, I Stirfryed onion, garlic and mushrooms, with a touch of Soy, Tobasco and Oyster Sauces, very nice. I will try your recipe for lunch tomorrow if there are enough leaves ready in the garden. Thanks for your recipe.
I stir fried the milk pak choi with this recipe! It is so delicious!
Simple Stir fry kangkung. 
But it's a taste of home! Love it!
Thanks for your recipes!
My generous friend Carol gave me sweet potato leaves from her garden. This was my first time cooking it and I followed your delicious recipe
Here is Fry Sweet Potato Leaves from my backyard. Following vdo from Nyonya Cooking. Yummy yummy from Bangkok Thailand
I forgot to add sugar! But it tasted ok. I added fishballs and corns which were leftovers. Cooking is tiring,but your site is my motivator.

Background

In every Chinese meal, a plate of stir-fried vegetable dish is very common. Having a plate of greens is not only healthy but is a normal practice in many households. Most Chinese restaurants will offer a vegetable dish using the vegetables of the day or those that are in season. This is the authentic Chinese stir-fry dish you've been looking for.

Can I substitute Shaoxing wine?

If you cannot consume alcohol or do not have shaoxing wine, you may skip it. Shaoxing wine is added to the dish for its sweetness.

What are the best vegetables to stir fry?

Basically, all vegetables can be stir fried with this recipe. You may choose between vegetables which are leafy or crunchy. Leafy vegetables are such as bok choy, Chinese flowering cabbage, water spinach and Chinese broccoli.

Crunchy vegetables such as snow peas, green beans, broccoli, cauliflower, carrot or white cabbage can also be cooked using thisr recipe. These vegetables do take a longer time to cook.

Tofu or mushrooms can also be added to the recipe.

How to grow sweet potato leaves?

This recipe video is a little more special than the others as I cooked using the sweet potatoes leaves that I planted. If you want to plant some yourself, simply leave a sweet potato on the counter until it begins sprouting and then you can plant it in a pot. Sweet potato will thrive under sunny weather. Kindly note that SWEET POTATO LEAVES are used in this recipe and not potatoes leaves which are poisonous!

Do not forget to heat your wok well and you will be able to dish up a plate of vegetables in no time. Remember not to overcook the vegetables or the vitamins will be destroyed.


Steps to Prepare

Easy Vegetable Stir-Fry (Sweet Potato Leaves) Step 1

Step 1 of 2

    • 1⁄2 tbsp oil
    • 1 garlic clove(s)

Heat wok at medium to high heat. Heat oil in a wok, add garlic and stir-fry until fragrant.

Easy Vegetable Stir-Fry (Sweet Potato Leaves) Step 2

Step 2 of 2

    • sweet potato leaves
    • 1 tbsp soy sauce
    • 1 tbsp shaoxing wine
    • 1⁄2 tsp sugar
    • 1⁄2 tsp salt
    • 1 tbsp water

Add vegetables into the wok. Add soy sauce, 'Shaoxing' wine (optional), sugar and salt. Add water for gravy. Continue stir-frying vegetables until soft.

Published: February 27, 2017


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