Sweet Potato Leaves in Fermented Tofu Sauce

Method13 steps · about 45 min

1. 1

   Step 1: Rinse all 30 g preserved dried shrimp and drain. Soak in ¾ rice bowl boiling water for 15 minutes, continuing until softened; retain the soaking water for the slurry and vegetables.

   Check hydrated dried shrimp · 15 minUses 30 g dried shrimp · ¾ rice bowl boiling water, retained after soaking · Dried-shrimp rinsing water, discarded

2. 2

   Step 2: Mash all 2 tbsp yellow fermented beancurd into a smooth paste.

   Uses 2 TBsp yellow fermented beancurd

3. 3

   Step 3: Separate the sweet potato leaves from the stems. Wash the leaves and stems in a basin of salted water, then rinse with fresh water another 2–3 times and drain thoroughly.

   Uses 2 packets sweet potato leaves and tender stems · Vegetable-washing and rinsing water, discarded · Unmeasured salt in the initial vegetable wash, rinsed away

4. 4

   Step 4: Break the tender stems into about 2-inch lengths and pull away the fibrous outer skin. Discard tough or damaged portions and keep all prepared edible leaves and stems.

   Uses All drained greens, excluding discarded wash water

5. 5

   Step 5: Lift the hydrated dried shrimp from their water and chop finely. Keep the shrimp and soaking water separate for their later uses.

   Uses Actual hydrated shrimp and retained soaking liquid, excluding discarded rinse water

6. 6

   Step 6: Mix all 2 tsp cornstarch with 2 tsp of the retained shrimp-soaking water to make the slurry. Have the prepared greens, mashed beancurd, chopped garlic and garnish ready before heating the wok.

   Uses 2 tsp cornstarch for slurry · 2 tsp drawn from the same retained shrimp-soaking water

7. 7

   Step 7: Heat 1–2 tbsp oil in the wok over medium heat. Add all the chopped hydrated dried shrimp and fry until aromatic.

   Uses 1–2 tbsp cooking oil · All chopped shrimp, excluding separately reserved soaking liquid

8. 8

   Step 8: Lower the heat to prevent the garlic (2 tsp) burning and wet beancurd spattering. Add all 2 tsp chopped garlic and the mashed beancurd. Fry for 2–3 minutes, checking from 2 minutes.

   Check garlic and beancurd · 2 minUses All wok contents · 2 tsp chopped garlic · All measured mashed condiment

9. 9

   Step 9: Return the heat to medium. Add the prepared stems and leaves gradually, stirring as they reduce in bulk, until all the prepared greens are in the wok.

   Uses All wok contents · All edible prepared greens, excluding trimmings

10. 10

    Step 10: Add all the remaining shrimp-soaking water and cook, stirring, for about 10–15 minutes. Check from 10 minutes and continue until the leaves and stems are soft.

    Check softened leaves and stems · 10 minUses All wok contents · All actual retained liquid remaining after the 2 tsp slurry draw, excluding shrimp already fried

11. 11

    Step 11: Test a stem with the edge of a spatula: it should break easily and the leaves should feel soft and smooth. Continue cooking if they remain fibrous.

    Uses All wok contents

12. 12

    Step 12: Stir the prepared slurry again, add it to the hot greens and cook while stirring until the sauce thickens. Taste before adding any optional finishing salt, because fermented beancurd and dried shrimp can be salty.

    Uses All wok contents · All stirred measured slurry

13. 13

    Step 13: If needed, add up to a pinch of finishing salt. Transfer to a serving dish, garnish with ready crispy fried garlic, share between five portions and serve hot.

    Uses All finished greens and sauce · Up to 1 pinch salt only if needed after tasting · Ready crispy fried garlic garnish, amount as needed