Savory Stir-Fried Perilla Leaves Recipe
Savory Stir-Fried Perilla Leaves Recipe
Perfect Guide to Making Delicious Stir-Fried Perilla Leaves: Even Beginners Can Succeed!
The ultimate side dish for when you lack appetite! Introducing a golden recipe for savory stir-fried perilla leaves that will tantalize your senses and become a rice thief. Remove the tough stems cleanly and select only the tender perilla shoots to create a soft and flavorful stir-fry. If you stir-fry perilla leaves immediately after preparation, too much water will be released, turning it into a soupy dish. Therefore, it’s best to blanch them briefly, then season and stir-fry to achieve a neat and delicious side dish without excess liquid. Serve with freshly steamed rice for a meal that will bring back your appetite!
Essential Ingredients- 200g fresh perilla shoots
- 2 Tbsp chopped scallions
- 1 Tbsp savory soy sauce (for seasoning)
- 1 Tbsp red pepper flakes
- 0.5 Tbsp minced garlic
- 1 Tbsp mirin (sweet cooking wine)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- Pinch of black pepper
- 1 Tbsp salt (for blanching)
- 2 Tbsp vinegar (for sanitizing)
Cooking Instructions
Step 1
First, trim the perilla shoots by removing the tough, fibrous parts of the stems. You can do this by gently snapping them off or cutting them with a knife. Focusing on the tender leaves will result in a softer texture.
Step 2
Place the trimmed perilla shoots in a bowl and cover them with cold water. Add 2 tablespoons of vinegar to the water. Soaking the perilla shoots in this mixture is a crucial step to sanitize them, removing any impurities or potential contaminants. This ensures they are safe and clean to eat.
Step 3
Bring a pot of water to a rolling boil and add 1 tablespoon of salt. Once the water is boiling, add the prepared perilla shoots and blanch them very briefly, for about 30 seconds to 1 minute. Avoid over-blanching, as this can make the perilla mushy. The goal is to just brighten their color and slightly tenderize them for a delicate texture.
Step 4
Immediately transfer the blanched perilla shoots to a bowl of cold water to stop the cooking process. Rinse them 2-3 times in cold water. This helps cool them down completely, retaining their freshness and crispness. When squeezing out the water, do so gently, just enough to remove excess moisture. You want them to retain some moisture, as this will prevent them from becoming dry when stir-fried. Over-squeezing can diminish the flavor.
Step 5
Place the lightly squeezed perilla shoots in a mixing bowl. Add 1 tablespoon of savory soy sauce, 1 tablespoon of chopped scallions, 1 tablespoon of mirin, and 0.5 tablespoon of minced garlic. Gently mix and massage the ingredients into the perilla shoots with your hands. Allowing them to marinate for a short while will help the flavors penetrate deeper.
Step 6
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the marinated perilla shoots and stir-fry for about 5 minutes. Be careful not to overcook, as this can make them tough. Stir-fry just until the seasonings are well incorporated. Just before turning off the heat, stir in 1 tablespoon of sesame oil, the remaining 1 tablespoon of chopped scallions, and 1 tablespoon of toasted sesame seeds. Give it a final gentle toss to combine everything. Enjoy your fragrant and delicious stir-fried perilla leaves!
