Savory Stir-Fried Petasites Japonicus Shoots
Savory Stir-Fried Petasites Japonicus Shoots
A Deliciously Nutty Petasites Japonicus Stir-fry
These Petasites Japonicus shoots are from summer, making them a bit tougher like wood, but their rich aroma is something I personally love. Adding perilla seeds powder makes them wonderfully nutty, and they serve as a fantastic side dish, especially when your appetite is lacking. Let’s make this delicious dish easily!
Ingredients- 400g Petasites Japonicus shoots (boiled, peeled)
- 40g Onion
- 20g Green onion
- 2 Tbsp Cooking oil
- 1 cup Water
Seasoning- 1 Tbsp Perilla oil
- 2 Tbsp Soy sauce (for soup)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Fish sauce
- 1 Tbsp Minced red chili
- 2 Tbsp Perilla seeds powder
- Pinch of roasted salt (to taste)
- 1 Tbsp Perilla oil
- 2 Tbsp Soy sauce (for soup)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Fish sauce
- 1 Tbsp Minced red chili
- 2 Tbsp Perilla seeds powder
- Pinch of roasted salt (to taste)
Cooking Instructions
Step 1
First, let’s tenderize the slightly tough Petasites Japonicus shoots. In a pot, add enough water and a pinch of coarse sea salt, and bring it to a boil. Once boiling, add the prepared Petasites Japonicus shoots, cover, and simmer until very tender (about 15-20 minutes). Immediately transfer the cooked shoots to cold water to cool them down. Once cool enough to handle, peel off the outer skin. This process reduces bitterness and ensures a soft texture.
Step 2
Cut the peeled Petasites Japonicus shoots into bite-sized pieces. If the stalks are particularly thick, slice them in half lengthwise to ensure a pleasant texture. Aim for pieces about 5-6 cm long for easy eating.
Step 3
Now, let’s marinate the shoots. In a bowl, combine the cut Petasites Japonicus shoots with 1 tablespoon of soy sauce (for soup) and 1 tablespoon of perilla oil. Gently mix them with your hands, ensuring the shoots are evenly coated. Marinating them beforehand allows the flavors to penetrate deeply, resulting in a much richer taste. Let them marinate for about 10 minutes.
Step 4
Finely chop the onion and green onion. The onion will add a touch of sweetness, while the green onion will contribute a lovely aromatic fragrance.
Step 5
Now, let’s begin stir-frying. Heat 2 tablespoons of cooking oil in a pan over low heat. Add the minced garlic, chopped green onion, and chopped onion. Sauté slowly until their fragrance is released. It’s important to let the aromatics infuse the oil gently.
Step 6
Once the onion becomes translucent, add the marinated Petasites Japonicus shoots to the pan. Stir-fry them together over medium heat, moving quickly to prevent sticking.
Step 7
When the shoots are somewhat stir-fried, pour in 1 cup of water. Add the fish sauce and the remaining 1 tablespoon of soy sauce (for soup). Cover the pan and simmer over low heat until the shoots are tender and the sauce has reduced. Stir occasionally to ensure even cooking and prevent sticking. You can adjust the seasoning at the end with a pinch of roasted salt, if desired.
Step 8
When the sauce has nearly evaporated and the shoots are tender, add the minced red chili and 2 tablespoons of perilla seeds powder for that nutty richness. Stir well to combine, ensuring the perilla seeds powder doesn’t clump.
Step 9
Your savory and nutty Petasites Japonicus stir-fry is now complete! Serve it over warm rice for a satisfying and flavorful meal.
