Crispy and Delicious Perilla Seed Stir-Fried Sweet Potato Stems
Crispy and Delicious Perilla Seed Stir-Fried Sweet Potato Stems
From Peeling Sweet Potato Stems to a Flavorful Perilla Seed Sauce! Making Crispy Stir-Fried Sweet Potato Stems
Learn how to make delicious stir-fried sweet potato stems, a seasonal favorite! This recipe reveals a secret technique for easily peeling purple sweet potato stems and a special cooking method to infuse them with flavor while keeping them wonderfully crisp. Discover the best way to prepare this dish, enhanced with the nutty aroma of perilla seeds, perfect as a side dish or a snack.
Main Ingredients- 500g sweet potato stems
- 1 stalk green onion
- 2 Tbsp minced garlic
- 2 Tbsp soy sauce (Korean soup soy sauce)
- 1 Tbsp crab stick soy sauce (or regular soy sauce)
- 1/2 cup water (approx. 100ml)
- Sesame oil, to taste
- 2-3 Tbsp perilla seed powder (adjust to preference)
Cooking Instructions
Step 1
First, prepare your fresh sweet potato stems. Separate the stems from the leaves cleanly. Don’t discard the leaves; they can be stir-fried with the stems or used in other dishes for added nutrition.
Step 2
To make peeling easier, blanch the sweet potato stems in boiling water with a pinch of salt. Let them cook for about 5 minutes until the water turns purplish. This process softens the skins, making them much easier to remove.
Step 3
Immediately after blanching, rinse the sweet potato stems under cold running water to cool them down. This step helps to retain their crisp texture.
Step 4
Now it’s time to peel. Slightly bend the tip of a stem and peel the skin by pulling it along the broken line. The skin should come off easily. It’s usually easier to peel thinner stems than thicker ones. Once peeled, wash the stems thoroughly.
Step 5
Cut the sweet potato stems into bite-sized pieces. Cutting them into lengths of about 5-7cm will make them easy to eat and visually appealing.
Step 6
Heat about 2 Tbsp of brown rice oil (or any cooking oil) in a pan. Add the chopped green onion and minced garlic, and stir-fry over medium-low heat until fragrant. Letting the garlic and green onion infuse the oil is key to a delicious flavor base.
Step 7
Once the aroma of garlic and green onion is released, add the prepared sweet potato stems to the pan and stir-fry them together for about 2-3 minutes until they begin to soften.
Step 8
Add 2 Tbsp of Korean soup soy sauce and stir-fry quickly. Then, pour in 1/2 cup of water. Sweet potato stems can become bland when cooled, so adding water and simmering helps the flavors meld.
Step 9
Add 1 Tbsp of crab stick soy sauce (or regular soy sauce). Using two types of soy sauce adds a deeper umami flavor. Cover the pan and let it simmer over low heat for 3-5 minutes, allowing the sauce to be absorbed into the stems. Be careful not to let the sauce reduce too much.
Step 10
Covering the pan with a lid just until condensation forms inside is enough. This method cooks the stems until tender but maintains their crispness. Overcooking can make them mushy, so watch the time carefully.
Step 11
Turn off the heat. Drizzle in a little sesame oil and generously add 2-3 Tbsp of perilla seed powder, mixing well. Gently tossing the stems with the perilla powder maximizes its nutty flavor. Covering the pot again for 1-2 minutes allows the flavors to meld beautifully. This method ensures the sweet potato stems remain crisp on the outside while being moist and flavorful on the inside.
