Savory Sweet Potato Greens and Egg Stir Fry

Ready for a dish that’s incredibly simple, surprisingly delicious, and on the table in about ten minutes? Look no further. This stir-fry is a beautiful example of how just a few humble ingredients can create a meal that is both comforting and wonderfully nutritious. It’s the kind of dish that feels like a secret passed down through generations—effortless, wholesome, and packed with flavor. The cooking process is a straightforward stir-fry, making it perfect for even the most novice cook. You’ll be amazed by the delightful texture of the sweet potato greens, which are tender with a slight crispness, perfectly complementing the soft, fluffy scrambled eggs. Its savory, clean taste makes it an ideal partner for a bowl of steamed rice, turning a simple meal into something special.

To get started, you’ll need a handful of fresh ingredients. The star of the show might be new to you, but it’s worth seeking out!

For the Stir-Fry (Serves 2):

• Sweet Potato Stems: 1 large bunch (about 10-12 oz or 300g). These are the tender stems and leaves of the sweet potato plant. You can often find them at Asian markets or farmers’ markets during the summer and fall.
  • Good Substitutes: If you can’t find sweet potato stems, don’t worry! A large bunch of spinach will work well (just be aware it will wilt down significantly). Swiss chard is another excellent alternative; you can chop both the stems and leaves to use. Even tender asparagus, chopped into 1-inch pieces, can mimic the texture.
• Eggs: 2 large
• Fresh Red Chili: 1, thinly sliced (optional). A Fresno or even a mild red jalapeño works great. For less heat, remove the seeds. You can also substitute with a pinch of red pepper flakes.
• Peanut Oil: 2 tablespoons. This oil has a high smoke point perfect for stir-frying. Vegetable, canola, or avocado oil are also great choices.
• Salt: ½ teaspoon, divided, plus more to taste.

Now, let’s get cooking! This process is fast, so it’s a good idea to have all your ingredients prepped and ready by the stove before you start.

1. First, prepare your greens. Thoroughly wash the sweet potato stems to remove any dirt. If the stems are thicker, you might want to peel off the thin, stringy outer layer, much like you would with celery, for a more tender result.
2. Next, we’ll blanch the stems. Bring a small pot of water to a rolling boil. Drop the stems into the water for just 30-60 seconds. They should turn bright green but still have a bit of a bite. Immediately remove them and you can give them a quick rinse under cold water to stop the cooking process. Chop them into 1-inch (about 2.5 cm) pieces. Gently squeeze the pieces with your hands to get rid of any excess water—this is the key to a crisp stir-fry, not a soggy one!
3. Set the prepared stems aside on a plate.
4. In a small bowl, crack the two eggs. Add a pinch of salt and whisk them together until the yolks and whites are just combined. Don’t over-beat them.
5. Place a wok or a large skillet over medium-high heat. Add the peanut oil and let it get hot; you’ll know it’s ready when it shimmers slightly. Pour in the whisked eggs. Let them set for about 15-20 seconds on the bottom, then use your spatula to gently scramble them, breaking them into fluffy, bite-sized curds. Once the eggs are mostly cooked, push them to the side of the pan. Toss in the sliced red chili and the prepared sweet potato stems. Sprinkle with the remaining salt. Turn the heat up to high and stir-fry everything together for 1 to 2 minutes. The goal is just to heat the greens through and combine the flavors.
6. That’s it! Immediately remove the stir-fry from the heat and transfer it to a serving dish.

The moment you take your first bite, you’ll understand the magic of this dish. The sweet potato greens are savory and slightly earthy, with a wonderful tender-crisp texture that you just don’t get from other leafy greens. They pair beautifully with the rich, soft curds of egg, while the hint of chili provides a gentle, lingering warmth in the background. Served hot over a bowl of freshly steamed rice, it becomes a complete and deeply satisfying meal. It’s a testament to the idea that you don’t need a long list of ingredients or complicated techniques to eat well. I encourage you to try this recipe; it might just become a new weeknight favorite in your home. If you make it, I’d love to hear what you think in the comments below!