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taiwanese

Sweet Potato Leaf Stir-Fry with Garlic and Fried Shallots with Rice

This stir-fried dish pairs white rice, uncooked with sweet potato leaves, trimmed, garlic, minced and fried shallots. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Heart friendly Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

10 g Protein
107 g Carbohydrates
22 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 74g white rice, uncooked 270 kcal
  • 202g sweet potato leaves, trimmed 174 kcal
  • 7g garlic, minced 10 kcal
  • 15g neutral oil 133 kcal
  • 17g soy sauce 12 kcal
  • 1g white pepper 3 kcal
  • 17g fried shallots 12 kcal
  • 5g sesame oil 44 kcal

Cooking instructions

  1. white rice
    Cook rice in a small pot until tender; keep warm.
  2. sweet potato leaves
    Wash and drain sweet potato leaves well; keep stems and leaves together but cut long stems into 2 inch lengths.
  3. garlic
    Heat oil in a hot wok or skillet. Add garlic and stir quickly until fragrant, about 15 seconds.
  4. sweet potato leavessoy saucewhite pepper
    Add sweet potato leaves and stir-fry until wilted and glossy, 2 to 3 minutes; season with soy sauce and white pepper.
  5. white ricefried shallots
    Serve over rice and top with fried shallots.

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