Sweet potato is a nutritious vegetable, not only the tuber but also its leaves are considered as a “wonderful vegetable”.
However, not only the leaves but also the stems of sweet potato bring many health benefits. The stems of this vegetable are particularly rich in vitamin A, vitamin C, protein, fiber, and other nutrients, known as the “green nutritional treasury”, not inferior to the leaves of the sweet potato plant.
This vegetable is rich in vitamin A, an important nutrient for eye care.
Adequate absorption of vitamin A helps maintain normal eye function, protect the retina, and also prevent eye diseases such as night blindness.
This vegetable is also rich in vitamin C, a natural antioxidant that helps eliminate free radicals in the body. Vitamin C not only slows down the aging process but also improves the immune system, helps fight against colds and other diseases.
Additionally, this vegetable provides a significant amount of protein and fiber, enhancing bowel movement and keeping the intestines smooth. Protein is an important component for the body to synthesize muscle tissues and maintain physiological functions, making this vegetable a nutritious food that is good for health.
Not only an important source of nutrition, both the stems and leaves of sweet potato can be processed into delicious and fragrant dishes using the simple method below.
Secret to making stir-fried sweet potato with green garlic like in restaurants
Pick the young shoots of the sweet potato, discard the root and old leaves. Rinse several times to clean, and let drain.
Peel the garlic, mince half of it, and crush the other half.
Boil a pot of boiling water (submerge the amount of vegetables), add 1 teaspoon of salt. When the water is boiling, add the sweet potato to blanch, press it down to fully submerge. Blanch for about 1 – 1.5 minutes, then immediately transfer to a bowl of ice water with ice cubes. The blanching helps the vegetable stay green and crispy.
Heat the pan, mince the reserved minced garlic and stir-fry until fragrant, then add the blanched sweet potato to stir-fry over high heat. Season with 1/2 teaspoon of salt, 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder (adjust to taste), quickly toss the spices evenly on all sides, turn off the heat, transfer to a plate, sprinkle with the reserved minced garlic and chili, and enjoy.
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