Stir Fried Sweet Potato Leaves-Rau Khoai Lang Recipe (+ CSA info)
Vietnamese stir fried sweet potato leaves 🍃 - Rau Khoai Lang.
Why didn’t I know about this leaf sooner? It’s so delicious and full of all the good stuff! These delicious spinach like leaves are known in asian cultures as the “queen of vegetables” and the “longevity vegetable” and are touted to be anti-cancer greens.
I received this along with a bunch of other asian herbs, vegetables, and greens as part of my CSA share that I posted the other day.
If you’re in the Hudson Valley, I highly recommend joining the Asian Vegetable CSA, pickups are available in Kingston, Woodstock (@haranamarket) and High Falls and there’s still a couple memberships available!
Please help support our local Asian CSA 😍. Learn more or join the Asian Vegetable CSA -here-.
INGREDIENTS
2 tbs oil
3 cloves garlic 1 tbs
1 tbs minced ginger
1 tsp sesame oil
1 tsp Chinese wine
2-3 tbs water
1/2 tsp salt
Crack black pepper
Pinch of sugar
PREPARATION
Pinch off each leaf, including the stem, from the main stalks.
Wash and rinse thoroughly and set aside to drain off any excess water.
Heat the oil in a wok over medium heat.
Add the garlic and ginger, and cook until fragrant (about 1-2 min) over high heat and add in the sweet potato leaves and stir.
Add sesame oil, Shaoxing wine, white pepper, water, salt and sugar.
Stir for a few minutes until all the leaves are wilted and have turned a dark color.