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Garlicky Sweet Potato Leaves

Sometimes getting those greens into your diet can be so hard to do but one of the easiest and best ways to introduce vitamin rich leafy greens into your diet often is a quick stir fry! Stock up on those leafy greens such as spinach, watercress, cabbage, etc and the fun of it is mixing up different sauce mixes and flavors so that your veggies don't have to be boring.

10-20 mins and you've introduced a healthy dish to your meal!

My go-to sauce vegetable stir fry sauce is a simple garlic sauce. Who doesn't love the flavors garlic brings and it's also known to help reduce cholesterol, heart disease and blood pressure. So a win-win!

My favorite greens to have on had are sweet potato leaves (aka yam leaves). This underrated vegetable is usually seen as a throwaway vegetable but that makes me so sad because it's packed full of nutrition and it tastes incredible. It's like a cross between spinach and watercress in taste without that filmy aftertaste you usually get with spinach.

But being that this is a sleeper vegetable, this is a big plus for you and your wallet because it's usually very inexpensive and can be found in most Asian supermarkets such as H Mart or 99 Ranch Markets.

Most people like to only cook the leaves but I love every part of the vegetable. So I remove the leaves from the main stalk and then cut the stalk down to about 2-inches and cook everything together.


4 Servings, Approx. 20 mins

What You'll Need

  • 1 Bunch of sweet potato leaves, leaves removed from main stem and sliced stems if desired. (1 bunch is approx. 1lb)

  • 2 tbsp dried shitake

  • 3 Tbsp Vegetable Oil

  • 3 Garlic cloves, minced

  • ½ tsp Ginger, minced

  • 1 tsp sesame oil

  • 1 tsp Shaoxing wine

  • 2 Tbsp water

  • ¼ tsp pepper

  • ¼ tsp sugar

  • Salt, to taste

All You Need To Do

  1. Soak your mushrooms in warm water for about 10 mins until it's soft. Squeeze water from the mushrooms and slice them or you can serve them whole, it's your preference.

  2. Add vegetable oil, garlic and ginger in wok on medium heat for about 1 min to release the flavors into the oil.

  3. Add mushrooms and stir fry for about 2 mins.

  4. Then turn the heat up to high and add leaves (try to remove as much water from the washed leaves as possible to avoid oil splatter).

  5. Add the rest of your ingredients and stir fry until leaves are wilted, approx. 5 mins. I don't like my stems to loose too much of it's crunch so I try not to over cook them.

  6. Salt to taste.

  7. Enjoy


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