Perilla Leaf and Egg Stir-fry: A Delicious and Healthy Diet Recipe
Lose 14kg Postpartum! Comedian Kim Mi-ryeo’s Perilla Leaf and Egg Stir-fry Diet Secret
Comedian Kim Mi-ryeo gained significant attention for losing 14kg after childbirth by incorporating perilla leaves into her diet. The method wasn’t just eating perilla leaves alone, but rather adding them to various dishes. Today, we’re introducing a particularly simple yet nutritious recipe: ‘Perilla Leaf and Egg Stir-fry.’ The aromatic perilla leaves, savory eggs, and colorful vegetables create a harmonious blend of flavors and textures, making it a satisfying meal. It’s a healthy dish you can enjoy guilt-free, even while on a diet.
Ingredients- 3 fresh eggs
- 8 perilla leaves
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/2 onion
- 1/2 eggplant
- A small piece of carrot
- Cooking oil (vegetable oil recommended)
- Salt (to taste)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, crack 3 eggs into a bowl, add a pinch of salt, and beat them well. Wash and prepare all the vegetables (bell peppers, onion, eggplant, carrot). Chop the vegetables into bite-sized pieces or julienne them so they cook evenly and provide a pleasant texture. Rinse the perilla leaves thoroughly under running water and pat them completely dry with a paper towel. It’s important to remove excess moisture, as it can make the stir-fry watery.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Add the chopped vegetables (onion, bell peppers, eggplant, carrot) and stir-fry until they begin to soften and turn slightly translucent. Once the vegetables are partially cooked, pour in the beaten eggs. You can either scramble the eggs separately in the pan alongside the vegetables or pour the eggs over the vegetables and cook until set. Gently stir when the eggs are about 80% cooked to achieve a softer texture.
Step 3
Now it’s time to add the perilla leaves. Using kitchen scissors, cut the prepared perilla leaves into bite-sized pieces (about 2-3 cm wide) and add them to the pan. Perilla leaves cook quickly and can become mushy if overcooked, so avoid stir-frying them for too long after adding them.
Step 4
Stir-fry the perilla leaves with the vegetables and eggs for about 1 minute more, just until the fragrant aroma of the perilla is released. Once the perilla leaves are slightly wilted, turn off the heat. Transfer the finished perilla leaf and egg stir-fry to a serving plate. Finally, sprinkle with a pinch of sesame seeds for a nutty finish. This completes Kim Mi-ryeo’s delicious and healthy Perilla Leaf and Egg Stir-fry! It’s best enjoyed immediately while warm.
