These purple sweet potato leaves are home grown from my neighbour's garden. Looks radiant, clean and healthy growing in one's own garden.
My neighbour gave me a bundle of these. I tried an easy method which I use to fry leafy greens like spinach [por cai] and bayam leaves. This simple stir fry is not as tasty as when you fry sweet potato leaves with sambal belacan. The tastes is very original. No idea why only the stems are purplish in colour, while the leaves look greenish.
1 bundle of purple sweet potato leaves - rinsed with the stems, several times - pluck the leaves and drained in a colander
Some shredded ginger
Some sliced garlic
1 red chilli - sliced
1 tsp lemon juice
2-3 tbsp oil
salt to taste
- Heat oil in a non stick wok, saute ginger and garlic over medium heat until aromatic. Add in the red chillies. Stir to mix.
- Add in sweet potato leaves, pour in some hot water or stock around the wok. Then stir to mix until the vegetables are limp. Add in salt to taste.
- Drizzle in lemon juice, stir to mix well. [Lemon juice will help to keep the leaves greenish in colour if using green sweet potato leaves].
- Dish up to serve immediately.