Chewy Stir-fried Seaweed Stems
Deliciously Chewy Stir-fried Seaweed Stems: A Recipe for All Seasons
Hello everyone! Today, I’m sharing a recipe for stir-fried seaweed stems that are loved by all ages for their wonderfully chewy texture. Salt-cured seaweed stems are a delicious side dish that can be made quickly once they are thoroughly washed and the saltiness is removed. Seaweed stems are rich in alginic acid, which helps with blood circulation and is said to be beneficial for high blood pressure and cholesterol levels. Additionally, their abundant dietary fiber promotes healthy bowel movements, making them effective for preventing constipation and aiding in weight loss. Let’s make this perfect rice-companion side dish, stir-fried seaweed stems, together right now!
Main Ingredients
- 800g Salt-cured seaweed stems
- 2 Onions
- 1/2 Carrot
- Olive oil, as needed
- 2 Tbsp Sesame oil
- 2 Tbsp Vinegar (for blanching)
Seasoning
- 2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (or soy sauce for soup)
- 2 Tbsp Oyster sauce
- Pinch of black pepper
- 2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (or soy sauce for soup)
- 2 Tbsp Oyster sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare 800g of salt-cured seaweed stems.
Step 2
Shake off as much salt as possible from the seaweed stems. Then, rinse them several times under cold running water to remove the saltiness. Thorough washing prevents a bitter taste.
Step 3
Place the thoroughly washed seaweed stems in a bowl and cover them with water. Let them soak for about 10 to 20 minutes. (Caution: Soaking for too long can remove excessive saltiness, resulting in a bland taste, so soak them moderately!)
Step 4
Add 2 tablespoons of vinegar to boiling water and quickly blanch the seaweed stems for about 1 minute. (Pro Tip: Adding vinegar effectively removes the characteristic fishy smell of seaweed stems.)
Step 5
Immediately rinse the blanched seaweed stems under cold water to cool them down. Drain them thoroughly in a colander. If water remains, the stir-fry can become soggy.
Step 6
Cut the drained seaweed stems into bite-sized pieces, about 5-6 cm long.
Step 7
Slice 2 onions and julienne half a carrot into similar lengths. You can add thinly sliced chili peppers (cheongyang or red) for extra flavor if you like.
Step 8
Heat a pan over medium heat and add 2 tablespoons of olive oil and 2 tablespoons of sesame oil. Sauté the minced garlic until fragrant. Then, add the sliced onions and stir-fry until they become translucent. (Using perilla oil also adds a wonderful aroma.)
Step 9
Add the prepared seaweed stems to the pan and stir-fry them gently, mixing well with the onions.
Step 10
Add the julienned carrots and continue to stir-fry until all the ingredients are evenly cooked.
Step 11
Sprinkle with black pepper. Add 1 tablespoon of fish sauce and 2 tablespoons of oyster sauce, and stir-fry to season. (You can also season with soy sauce or salt instead of oyster sauce.)
Step 12
Finally, sprinkle with sesame seeds for a perfect finish! Your delicious stir-fried seaweed stems are ready!
Step 13
Enjoy this chewy and flavorful stir-fried seaweed stem dish as a hearty side dish that will enrich your meal!
