Stir-Fried Sweet Potato Stems (Without Perilla Seeds)
Make Delicious Stir-Fried Sweet Potato Stems Without Perilla Seeds!
My mom gave me some prepped and boiled sweet potato stems. I love ingredients like seaweed stems, sweet potato stems, and butterbur, but I never really thought about making them myself at home. Nowadays, you can find prepped vegetables easily at the grocery store. Since I happened to run out of ground perilla seeds, I couldn’t add them to this dish, but the stir-fried sweet potato stems turned out delicious nonetheless! Shall we get started?
Ingredients- 300g boiled and prepped sweet potato stems
- 1/2 onion
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp tuna extract (chamchi-aek)
- 100ml anchovy broth
- Pinch of toasted sesame seeds
- 2 Tbsp perilla oil
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Heat a wide pan over medium heat. Add 2 tablespoons of perilla oil and 1 tablespoon of cooking oil. Using both types of oil will result in a nuttier and softer texture for the sweet potato stems.
Step 2
Cut the boiled and prepped sweet potato stems into bite-sized pieces (about 5-7cm). Squeeze out any excess water and add them to the pan along with the thinly sliced onion. Stir-fry them together until the onion becomes slightly translucent.
Step 3
Add 1 tablespoon of minced garlic and stir-fry until fragrant. The garlic aroma will enhance the overall flavor of the sweet potato stems.
Step 4
Add 1 tablespoon of soup soy sauce (guk-ganjang) to bring out a deeper savory flavor. Guk-ganjang adds a rich umami taste.
Step 5
Add 2 tablespoons of tuna extract (chamchi-aek) for an even richer flavor. If you don’t have tuna extract, you can substitute it with fish sauce or regular soy sauce, though the unique umami profile might differ slightly. Continue to stir-fry to ensure the seasonings are well distributed and absorbed by the ingredients.
Step 6
Pour in 100ml of anchovy broth. Cover the pan with a lid and let it simmer over medium-low heat until the liquid reduces to a sauce-like consistency. Simmering allows the flavors to penetrate the sweet potato stems, making them even more delicious.
Step 7
Once the liquid has reduced, taste and adjust the seasoning. If it’s too bland, add a little more salt or tuna extract to suit your preference. Be careful not to oversalt.
Step 8
This stir-fried sweet potato stem dish is savory and satisfyingly crunchy, making it a perfect side dish for rice! It’s incredibly delicious when mixed with gochujang (red chili paste) and served alongside doenjang jjigae (fermented soybean paste stew). Even just a bowl of plain rice with this stir-fried dish on top makes for a wonderful meal!
