Sauted Sweet Potato Leaves 泰椒洋葱番薯叶


Make the ordinary extraordinary –  I stumbled upon this dish years ago at a tiny restaurant over by my previous neighborhood in Singapore. I tried it at home and it has become the staple food for my family ever since. All are rather humble ingredients.  But the combinations are so intensely flavored – the sweetness released by the caramelized onions just perfectly balances the bitterness of the potato leaves while the pungent aroma of fish sauce adds a delicious savory depth of flavor.

Serves 2-4,

  • 1 bunch (about 150g)   sweet potato leaves 番薯叶
  • 1 big yellow onions (about 150g)   thinly sliced 洋葱丝
  • 3 tablespoon       cooking oil
  • 1 teaspoon         minced garlic 蒜末
  • 1 teaspoon         Thai red chili, thinly sliced 红色小泰椒
  • 1 tablespoon        light soy sauce 生抽
  • 1 teaspoon          fish sauce 鱼露


1. Cut the sweet potato leaves by separating the leaves from the stems
2. Heat the 2 tablespoon cooking oil in a frying pan till it is hot, turn to low medium heat, add yellow onions and sauté for 10 minutes till the onions are soft and caramelized. Set the onions aside
3. Heat the 1 tablespoon cooking oil over high heat, add garlic and chili and fry for 1 minute, add sweet potato leaves and sauté for 2 minutes
5.  Add fish sauce and light soy sauce and stir fry for 1 minute
6. Done


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