Savory Stir-Fried Coltsfoot Stems with Perilla Powder
Stir-fried Coltsfoot Stems with Perilla Powder…
This is a recipe for stir-fried coltsfoot stems, a dish my mother used to make when we lived in the countryside and didn’t have many side dishes. I’ve made it nutty and delicious by adding perilla powder.
Ingredients- Peeled coltsfoot stems, 350g
- Ground perilla seeds, 3 Tbsp
- Soy sauce, 1 Tbsp
- Anchovy sauce (or fish sauce), 1 Tbsp
- Minced garlic, 1 Tbsp
- Perilla oil, 1 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Water, 350g
Cooking Instructions
Step 1
First, peel the coltsfoot stems thoroughly. Removing the tough outer skin ensures a tender texture.
Step 2
Bring a pot of water to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously, add the prepared coltsfoot stems
Step 4
and blanch them for about 2 minutes. Be careful not to overcook, as they can become mushy.
Step 5
Immediately drain the blanched coltsfoot stems and soak them in cold water for at least 1 hour, or longer, to remove any bitterness or astringency. Changing the water once or twice during this process will help further. This step is crucial for making the coltsfoot stems palatable for everyone.
Step 6
After soaking, squeeze out excess water from the coltsfoot stems and cut them into bite-sized pieces, about 5-7cm long. Cutting them into manageable lengths will make them easier to stir-fry and eat.
Step 7
Heat a pan over medium heat and add the cut coltsfoot stems.
Step 8
Add all the seasoning ingredients: ground perilla seeds (3 Tbsp), soy sauce (1 Tbsp), anchovy sauce (1 Tbsp), minced garlic (1 Tbsp), perilla oil (1 Tbsp), cooking wine (1 Tbsp), and water (350g). Mix everything well to ensure the seasonings are evenly distributed.
Step 9
Stir-fry over medium heat, allowing the coltsfoot stems to absorb the flavors of the sauce. Stir occasionally to prevent sticking and ensure even cooking.
Step 10
As the mixture cooks and the liquid reduces to a simmer, taste the coltsfoot stems. If they are not salty enough, add a pinch of salt to adjust the seasoning to your preference. Remember that the perilla powder and fish sauce already contain salt, so taste before adding more.
Step 11
Once the flavors have melded and the coltsfoot stems are tender and cooked through, turn off the heat. Transfer the delicious stir-fried coltsfoot stems to a serving plate. Enjoy this wonderful dish with a bowl of warm rice!
