Perilla Seed Seasoned Radish Greens
Soft and Gentle Perilla Seed Radish Greens: A Natural Digestive Aid
A delightful side dish made by stir-frying nutritious autumn radish, coated in the nutty richness of perilla seeds. This dish offers a wonderfully soft texture and a subtly sweet flavor, complemented by the savory notes of perilla. It’s easily digestible and perfect for a comforting meal.
Main Ingredients- 300g Radish (approx. 1/3 medium radish)
- 1 Cheongyang chili pepper (optional, for a touch of spice)
Seasoning & Others- 2 Tbsp Perilla oil
- 1 Tbsp Oligosaccharide (or honey, sugar)
- 1 Tbsp Minced garlic
- 1 Tbsp Chopped green onion
- 1 tsp Salt (adjust to taste)
- 2 Tbsp Perilla oil
- 1 Tbsp Oligosaccharide (or honey, sugar)
- 1 Tbsp Minced garlic
- 1 Tbsp Chopped green onion
- 1 tsp Salt (adjust to taste)
Cooking Instructions
Step 1
First, wash the radish thoroughly, peel it, and then julienne it into approximately 0.3cm thick strips, following the natural grain of the radish. Cutting them thinly ensures they absorb the seasoning well and cook to a tender consistency. Finely chop the Cheongyang chili pepper if using.
Step 2
Preheat a frying pan over medium-low heat for about 30 seconds. Add 2 tablespoons of perilla oil and stir-fry the chopped Cheongyang chili pepper for about 30 seconds until fragrant. (Skip if you prefer less spicy). Then, add the julienned radish and 1 teaspoon of salt, and stir-fry together for 2 minutes until the radish becomes slightly translucent. Maintain medium-low heat during this process.
Step 3
Once the radish is slightly cooked, add 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, and 1 tablespoon of oligosaccharide. Stir well to ensure all ingredients are evenly combined. Reduce the heat to low and continue to stir-fry for about 3 minutes, allowing the seasoning to fully penetrate the radish.
Step 4
Finally, add a generous amount of perilla seed powder. Stir and mix well with the radish for another minute until the delicious Perilla Seed Seasoned Radish Greens are ready. Turn off the heat once the radish pieces become translucent. Be careful not to overcook, as they can become mushy. This dish is delicious served warm or chilled as a side.
