Just love to use sweet potato leaves for a short and fast stir fry dish. It truly complete a fabulous meal in no time. I saw I had a bottle of chili oil in the fridge that I got from the Starhill Culinary Studio and decided to add it into my stir frying. I like the redness in the oil and it worked brilliant to light up the dish in no time. Definitely a must try dish and it is inexpensive at all.
Ingredients
400gm Sweet Potato Leaves
2cloves Garlic (crushed)
1tablespoon Chili Oil
3tablespoon Oil
1 teaspoon Fish Sauce
1/4 teaspoon Salt
Method
1. Pluck the Sweet Potato Leaves and discard the main thick steam.
2. Rinse and dry the Sweet Potato Leaves.
3. Heat up the oil in the wok/frying pan and fried the garlic till fragrant (lightly golden).
4. Place in the Sweet Potato Leaves and stir fried it for 2-3 minutes.
5. At in the salt, fish sauce and chili oil.
6. Keep frying (another 2-3 minutes) till tenderly crisp.
7. Place it onto the plate and serve
Definitely crisp on my mouth that brings out a bring taste and texture Serve brilliantly with a bowl of porridge or white rice . . . . . . . . . Sidney Kan
