15 minutes
A simple, yet nutritious dish of blanched sweet potato greens (or other greens) coated with vegetarian oyster sauce, crispy fried shallots, and shallot oil.
Sweet Potato Greens, pinched off each leaf and tender connecting stems from their stalks
0 oz
tablespoons
Vegetarian Oyster Sauce
tablespoons
tablespoons
Shallot Oil
teaspoons
1. Prep the Greens
Pinch off each leaf and the tender connecting stems from their stalks, ensuring that only the tender parts are used. Wash them thoroughly and let them drain in a colander.
2. Blanch the Greens
Bring a large pot of water to a rolling boil. Drizzle in a tablespoon of vegetable oil. When the water is boiling vigorously, drop in the greens. Blanch them for about 45 seconds, just until they turn a vibrant bright green and soften slightly.
3. Drain and Serve
Drain the greens immediately and shake off any excess water. Transfer them to a serving bowl. Add the vegetarian oyster sauce, crispy fried shallots, and shallot oil. Mix everything together so that the greens are well-coated and glistening.
Stir in tofu, tempeh, or your preferred protein (like chicken, beef, or shrimp) after the garlic is fragrant and cook until the protein is done before adding the greens.
Replace garlic with shallots or vice versa in the recipe. Shallots will provide a slightly sweeter and more complex flavor profile compared to the sharpness of garlic.
Introduce crushed toasted peanuts or cashews right at the end of cooking for a delightful crunch and nutty flavor. Alternatively, a drizzle of sesame oil or a sprinkle of sesame seeds can add a different dimension.
Add chili flakes, fresh chilies, or a spoonful of chili sauce with the garlic for a spicy kick.
For a spicy kick, add a finely chopped chili pepper while cooking, or drizzle with a spicy chili oil just before serving. Adjust the type and amount of chili to match your desired heat level.
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