Chewy Sweet Potato Stem Stir-fry with Perilla Seeds
Savory Stir-fried Sweet Potato Stems with Perilla Seeds
A comforting taste from mom back in the countryside! Utilize frozen sweet potato stems from your freezer to create a wonderfully chewy and nutty stir-fry. Thawing them overnight at room temperature beforehand will yield an even more tender result. This recipe is perfect as a side dish for rice or even as a snack with drinks. Let’s explore this special recipe!
Main Ingredients- 600g Sweet potato stems (frozen, thawed)
- A little green onion (chopped)
Seasoning- 2 Tbsp Perilla oil
- 4 Tbsp Ground perilla seeds
- 1 Tbsp Minced garlic
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Tuna extract
- 2 Tbsp Perilla oil
- 4 Tbsp Ground perilla seeds
- 1 Tbsp Minced garlic
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Tuna extract
Cooking Instructions
Step 1
First, place the prepared 600g of sweet potato stems into boiling water and blanch them for about 2-3 minutes until tender. This process helps reduce any bitterness and improves the texture. Discard the blanching water thoroughly.
Step 2
In a wide pan, combine 2 Tbsp perilla oil, 4 Tbsp ground perilla seeds, 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, and 1 Tbsp tuna extract to make the seasoning. Once the seasoning ingredients are well mixed, add the blanched sweet potato stems. Gently toss to coat the stems evenly with the seasoning. Be careful not to stir too vigorously, as this can break down the stems.
Step 3
Stir-fry the sweet potato stems over medium-low heat for about 5 minutes, allowing the flavors to meld. Finally, add the chopped green onion and stir-fry for another minute until fragrant. Your delicious sweet potato stem stir-fry with perilla seeds is now ready! It’s incredibly tasty served with freshly steamed rice.
