Chewy and Delicious Stir-Fried Sea Mustard Stem Recipe
Chewy and Delicious Stir-Fried Sea Mustard Stem Recipe
How to Make Delicious Stir-Fried Sea Mustard Stem Without Fishy Smell!
With its delightful chewy and crunchy texture, stir-fried sea mustard stem is a fantastic side dish that everyone, young and old, will love. It’s especially great as a side for children’s meals and is also beneficial for health. Today, I’ll guide you through the detailed steps to make this dish flavorful and free of any fishy odors.
Main Ingredients- 300g Sea Mustard Stem
- A pinch of Carrot (julienned)
Seasonings and Aromatics- 1/2 Tbsp Soy Sauce (Korean soup soy sauce or regular soy sauce)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Cooking Wine (like Mirin) (to remove fishy smell)
- 1 Tbsp Perilla Oil
- A pinch of Sesame Seeds (for garnish)
- 1/2 Tbsp Soy Sauce (Korean soup soy sauce or regular soy sauce)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Cooking Wine (like Mirin) (to remove fishy smell)
- 1 Tbsp Perilla Oil
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Sea mustard stems are typically sold salted, so it’s crucial to thoroughly remove the saltiness before cooking. First, soak the sea mustard stems in cold water for about 40 minutes to leach out the salt. This process will make the stems much softer and remove the saltiness, allowing you to enjoy them deliciously. If you prefer an even softer texture, you can extend the soaking time.
Step 2
Heat a frying pan over medium-low heat, add a little perilla oil, and gently sauté the minced garlic. Once the garlic releases its fragrant aroma, proceed to the next step.
Step 3
Rinse the desalted sea mustard stems thoroughly under running water 2-3 times to remove excess water. Then, add them to the frying pan with the sautéed garlic and stir-fry together. Cook until the sea mustard stems are slightly softened.
Step 4
Now it’s time to season. Since the sea mustard stems are already salted, add only about half a tablespoon of soy sauce. It’s best to taste as you go, as adding too much can make it overly salty. Next, add half a tablespoon of cooking wine; this is essential for effectively eliminating the characteristic fishy smell of sea mustard stems, resulting in a cleaner taste.
Step 5
Finally, add the thinly julienned carrots to the pan and stir-fry until the carrots are slightly tender. It’s best to keep the carrots slightly crisp for a better texture. Once all the ingredients are well combined, turn off the heat. Finish by drizzling a tablespoon of perilla oil for a nutty aroma and sprinkling sesame seeds on top for a delicious stir-fried sea mustard stem, ready to be served!
