Seasonal Delight: Stir-Fried Sweet Potato Stems with Perilla Seeds Recipe
Seasonal Delight: Stir-Fried Sweet Potato Stems with Perilla Seeds Recipe
How to Prepare and Boil Sweet Potato Stems for Stir-Frying – A Delicious Side Dish
Hello everyone! This is Ryu-i, your friendly food influencer on Naver! ^^ My husband brought home some fresh sweet potato stems from a friend, so I decided to make a delicious side dish by stir-frying them with perilla seed powder. This sweet potato stem stir-fry, a seasonal specialty, is perfect for stimulating your appetite during the hot summer months. Let’s make this flavorful dish together with an easy-to-follow recipe!
Main Ingredients- 500g fresh sweet potato stems
- 1 medium onion
Seasoning Ingredients- 3 Tbsp cooking oil
- 2 Tbsp perilla oil
- 1.5 Tbsp minced garlic
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 150ml anchovy broth (or rice water)
- 3-5 Tbsp perilla seed powder (adjust to taste)
- 3 Tbsp cooking oil
- 2 Tbsp perilla oil
- 1.5 Tbsp minced garlic
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 150ml anchovy broth (or rice water)
- 3-5 Tbsp perilla seed powder (adjust to taste)
Cooking Instructions
Step 1
To prepare the sweet potato stems, gently snap off the tough end of each stem and then pull downwards to peel away the fibrous skin. Removing this tough outer layer will ensure a tender texture.
Step 2
Bring 1/2 cup of water and 1/2 tsp of salt to a boil in a pot. Once boiling, add the prepared sweet potato stems. Stir them gently halfway through cooking and blanch for about 5 minutes until tender.
Step 3
While the stems are blanching, peel and thinly slice the onion. Slicing them thickly helps prevent them from becoming mushy during the stir-fry.
Step 4
Immediately after blanching, rinse the sweet potato stems under cold running water to stop the cooking process and preserve their crisp texture. Rinse them two to three times to remove any impurities.
Step 5
Drain the rinsed stems and gather them together. Cut them into bite-sized pieces that are easy to eat. Avoid cutting them too long.
Step 6
Heat a large pan over medium heat. Add 3 Tbsp of cooking oil and 2 Tbsp of perilla oil. Using perilla oil adds a wonderful nutty aroma.
Step 7
Add the sliced onions to the pan and sauté until they become translucent and fragrant. The sweetness of the onions will enhance the overall flavor of the dish. Once the onions are semi-translucent, add 1.5 Tbsp of minced garlic and stir-fry until aromatic.
Step 8
Add the prepared sweet potato stems to the pan and stir-fry to coat them evenly with the oil and aromatics. Continue stir-frying for 2-3 minutes until the stems are well coated and slightly tender.
Step 9
Pour in 150ml of anchovy broth and 3 Tbsp of soup soy sauce. Stir well and continue to cook until the seasonings are absorbed and the liquid has reduced to a simmer. Soup soy sauce adds a savory depth.
Step 10
Now, it’s time to add the perilla seed powder for that rich, nutty flavor. Add 3-5 Tbsp, adjusting the amount to your preference, and mix thoroughly.
Step 11
After adding the perilla seed powder, stir-fry for just another minute or so – overcooking can make it taste grainy. Turn off the heat and serve. Your delicious stir-fried sweet potato stems with perilla seeds are ready!
