Crispy Stir-fried Sweet Potato Stems with Perilla Seeds
Enjoy a Deliciously Crunchy Stir-fry of Sweet Potato Stems with Perilla Seeds
These sweet potato stems were grown in my mother’s garden! I bring a small bunch home each week to feature on our dinner table. They have a delightful crunchy texture and a nutty flavor from the perilla seeds, making them a truly wholesome side dish. ^^
Ingredients- 400g sweet potato stems
- 2 Tbsp ground perilla seeds (deulkkae garu)
- 1 Tbsp Korean soy sauce for soup (joseon ganjang)
- 1 Tbsp tuna extract
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1/2 cup water (using a paper cup)
Cooking Instructions
Step 1
First, carefully peel the outer skin from the sweet potato stems. If the stems are long, you can make the peeling process easier by snapping them into approximately 10cm (4-inch) pieces before peeling. Removing the tough outer layer is key to achieving a tender texture.
Step 2
Once the stems are peeled, rinse them thoroughly under running water. Make sure to wash away any dirt or debris.
Step 3
Bring a pot of water to a rolling boil and add 1 tablespoon of salt. Add the prepared sweet potato stems and blanch them. Sweet potato stems take a bit longer to cook than you might expect. If you prefer a very tender texture, blanch them for about 6 minutes. You can adjust the cooking time based on your preference.
Step 4
After blanching, immediately rinse the sweet potato stems under cold water to cool them down. Gently squeeze out any excess water with your hands. Be careful not to squeeze too hard, as this could break the stems.
Step 5
Now, let’s stir-fry! Heat 2 tablespoons of perilla oil in a frying pan over medium-low heat. Add the chopped green onion and minced garlic, and stir-fry to create a fragrant garlic-scented oil. Be careful not to burn the garlic and onions; cook until a gentle aroma is released.
Step 6
Once the aromatic oil is ready, add the drained sweet potato stems to the pan. Stir-fry them together for 1-2 minutes, allowing them to absorb the flavors of the oil and aromatics.
Step 7
Pour in about half a paper cup of water into the pan. This water will help keep the stems moist and allow the seasonings to penetrate nicely.
Step 8
Next, add 1 tablespoon of Korean soy sauce for soup, 2 tablespoons of ground perilla seeds, and 1 tablespoon of tuna extract. Mix everything well. Continue to stir-fry gently as the sauce thickens slightly and coats the sweet potato stems evenly.
Step 9
Once the seasonings are well combined, reduce the heat to low. Continue to simmer and stir-fry for about 5 minutes, either with the lid on or off, until the sauce is slightly reduced and clings to the stems. Your delicious stir-fried sweet potato stems with perilla seeds are now ready! They are best enjoyed warm.
