Sweet Potato Leaves Stir Fry
If you don’t have a wok, you can use a skillet. I prefer cast iron skillets because they heat up fast, are very sturdy, and cooking time is quicker. Amazon has a wide selection of Woks and Cast Iron Skillets.
Sweet Potato Leaves are a very good source of dietary fiber, Vitamin A, K, Thiamine, Riboflavin, Phosphorus, B6, Folate, Magnesium, Potassium, Manganese, and a good source of Vitamin E. The leaves can be used in place of Spinach.
SWEET POTATO LEAVES, ONIONS AND MUSHROOM STIR FRY
An Open Recipe offers alternative combinations, cooking suggestions, and plenty of variety for experienced cooks who enjoy creative cooking.
Vegetables: Sweet Potato Leaves. Remove stems, and slice leaves.
Additional Vegetables: Onions, Carrots, Bell Peppers, Chile Peppers
Oil: Sesame, Garlic, Olive, Chili Oil
Spice: Fresh Ginger, Pickled Ginger, Fresh Garlic, Tamari
Mushrooms: Sliced Shiitake, Crimini, or White Button
Grains: Brown Rice, Quinoa, Barley
Protein: Tofu, Beans, Tempeh, Nuts, Seeds
Cooking Style Alternatives
- Stir fry the leaves, onions and mushrooms.
- Boil or steam the leaves.
- Raw sliced mushrooms.
- Boil or steamed carrots.
- Raw or Stir Fry Bell Peppers
How To Serve
Serve Sweet Potato Leaves, Onions and Mushrooms over cooked grains. Adding a protein makes it a main dish.
More recipes from the Tufts University Sustainable Farming website.
Copyright 2012 Irene Pastore, and Blue Moon Personal Training
Posted on August 17, 2012, in Food, Recipes, Recommended Products and tagged healthy eating, iron skillets, pickled ginger, sesame garlic, shiitake mushrooms, stir fry, sweet potato leaves, tufts university, vegan cooking, vegetarian. Bookmark the permalink. 2 Comments.