Fragrant Perilla Leaf Sprout and Anchovy Stir-fry: A Beloved Side Dish
Recipe for Perilla Leaf Sprout and Anchovy Stir-fry: A Perfect Harmony of Chewy Anchovies and Aromatic Leaves
This perilla leaf sprout and anchovy stir-fry is my husband’s absolute favorite side dish, so I always put extra care into making it. The delightful aroma of the perilla leaves combined with the savory anchovies is irresistible and makes you finish a bowl of rice in no time. By stir-frying the anchovies separately in a dry pan and sifting them, you can remove crumbs for a much cleaner and tastier dish. While this step might seem tedious, adding anchovies is essential to bring out the deep, authentic flavor of the perilla leaf stir-fry. Once you get used to it, you’ll find it lacking without them!
Main Ingredients- 1 handful fresh perilla leaf sprouts (blanched)
- 1 cup small dried anchovies
- 1/2 onion
- 2 Cheongyang chili peppers
Cooking Instructions
Step 1
Prepare the fresh perilla leaf sprouts, freshly harvested. Since they’re picked straight from the garden, there’s hardly any trimming needed. Just remove any wilted or spoiled leaves.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt. Adding salt helps to brighten the color of the perilla leaves.
Step 3
When the water is boiling, add all the prepared perilla leaf sprouts. Gently press them down with chopsticks or a similar utensil so they are fully submerged in the water.
Step 4
To ensure even cooking, flip the perilla leaves over in the boiling water and blanch for a short time, about 30 seconds to 1 minute. Be careful not to over-blanch, as they can become mushy and lose their texture.
Step 5
Remove the blanched perilla leaf sprouts from the pot. They don’t need to be cooked for a long time.
Step 6
Immediately transfer the blanched perilla leaves to a bowl of cold running water to cool them down quickly. This helps maintain their crisp texture. Rinse them by swishing them around in the cold water 2-3 times, then drain them thoroughly in a colander.
Step 7
Gently squeeze out the excess water from the blanched perilla leaves with your hands. Avoid squeezing too hard, as this can mash the leaves. Prepare about a handful’s worth, which is a good portion size.
Step 8
Prepare about 1 cup of small dried anchovies using a 200ml measuring cup. Anchovies specifically meant for stir-frying are better than tempura-style ones as they hold their shape better.
Step 9
Heat a dry pan over medium-low heat. Add the small dried anchovies without any oil and stir-fry until they become crisp. This process removes any fishy smell and makes them pleasantly crunchy. Stir occasionally to prevent burning.
Step 10
Once the anchovies are crisp, place them in a sieve and shake to remove any small crumbs or powder. This ensures that the stir-fry doesn’t have excess anchovy dust, making it cleaner to eat.
Step 11
In a small bowl, combine 1.5 tablespoons of soup soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of minced garlic. Mix well to create the seasoning sauce. You can adjust the amount of soup soy sauce to your preference.
Step 12
Add the squeezed perilla leaf sprouts to the bowl with the seasoning sauce. Gently mix them with your hands, ensuring the sauce coats the leaves evenly. It’s important to mix gently to avoid damaging the leaves.
Step 13
Now, heat a stir-fry pan over medium heat and add 2 tablespoons of cooking oil. Add the thinly sliced half onion and sauté until it becomes translucent. The sweetness of the onion will add depth and flavor to the dish.
Step 14
Add the seasoned perilla leaf sprouts to the pan and stir-fry them with the onions. Cook until the onions and perilla leaves are well combined.
Step 15
While stir-frying, repeatedly spread the ingredients out in the pan and then gather them in the center 2-3 times. This technique helps to cook the perilla leaves evenly without burning. Sauté for about 2-3 minutes.
Step 16
Add the pre-stir-fried small anchovies to the pan. Stir-fry evenly to combine them with the perilla leaf sprouts. Continue to cook for about 1 more minute, ensuring the anchovies are well integrated.
Step 17
Finally, add the 2 Cheongyang chili peppers, sliced diagonally, and stir-fry briefly. This adds a touch of spiciness that cuts through any richness and enhances the overall flavor. If you prefer less heat, you can omit the chilies or reduce the quantity.
Step 18
Turn off the heat and sprinkle 1 tablespoon of sesame seeds over the top. The nutty aroma of the sesame seeds adds the final touch. Mix everything together gently. Your delicious perilla leaf sprout and anchovy stir-fry is now ready!
