Flavorful, nutritious, and easy to make, these greens are not to be underestimated.
1 bunch sweet potato leaves
1 tbsp oil for frying, such as peanut or avocado
1 clove garlic, minced
1/4 tsp shrimp paste
1/4″ cube 腐乳 (fu yu, or fermented tofu)
2 tbsp chicken broth
If the ends of the stems are tough and woody, trim them with a knife. I like how the greens look served whole, but if you’d like, you can slice the stems into pieces to make them easier to eat with chopsticks.
Heat a wok over medium-high heat until a droplet of water evaporates immediately upon touching the surface. Swirl in the oil and add the minced garlic. Fry for a few seconds, then add the shrimp paste, fermented tofu, and chicken broth and stir to combine.
Add the stems and stir-fry for a few minutes, so they soften slightly. Add the leaves and stir fry for another minute or so, until just wilted. Serve immediately.