Seasoned Coltsfoot Stem Stir-Fry with Perilla Seed Powder
Seasoned Coltsfoot Stem Stir-Fry with Perilla Seed Powder
A Savory Coltsfoot Stem Side Dish Made with Fresh, Homegrown Coltsfoot Stems and Perilla Seed Powder
Enjoy the fresh taste of spring with this delicious side dish made from tender coltsfoot stems, freshly grown in our garden. Stir-fried with fragrant perilla seed powder, it offers a delightful nutty flavor and a satisfying texture that perfectly complements rice. This recipe is a simple yet healthy way to bring the essence of spring to your table.
Main Ingredients- 2 bowls of prepared coltsfoot stems
- 1/2 onion
- 1 cheongyang chili pepper
- 2 Tbsp perilla seed powder
Seasoning & Other Ingredients- 1 Tbsp soy sauce for soup (jit-ganjang)
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp soy sauce for soup (jit-ganjang)
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
To make the coltsfoot stems easier to cook and more tender, cut the prepared stems in half lengthwise. This helps ensure they cook evenly throughout.
Step 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of coarse sea salt to the boiling water. Submerge the coltsfoot stems in the water, starting with the thicker ends.
Step 3
Boil the coltsfoot stems for about 5 minutes, then flip them and continue to boil for another 10 minutes. They should be tender enough to bend easily. Adjust the cooking time based on the thickness of the stems. Be careful not to overcook, as they can become mushy.
Step 4
Once tender, immediately remove the coltsfoot stems from the hot water and rinse them thoroughly under cold running water. This shocking process helps retain their vibrant color and crisp texture.
Step 5
Soaking the coltsfoot stems in cold water helps prevent browning and effectively removes any lingering bitterness. Let them soak for at least 10 minutes.
Step 6
Now, peel the coltsfoot stems. Carefully peel off the tough outer skin following the grain, starting from the thinner end towards the thicker end. This removes the fibrous parts that can be unpleasant to chew.
Step 7
Cut the peeled coltsfoot stems into bite-sized pieces, about 5-7 cm long. After cutting, soak them in fresh cold water for half a day to make them even more tender. This step enhances the final texture of the dish.
Step 8
In a wide pan, add about 1 cup of broth (or anchovy-kelp broth). Add the prepared coltsfoot stems, 1 tablespoon of minced garlic, 1 tablespoon of perilla oil, and 1 tablespoon of soy sauce for soup. Gently mix and sauté the ingredients until well combined and lightly cooked.
Step 9
While the stems are cooking, thinly slice the onion and finely chop the cheongyang chili pepper. The chili pepper adds a nice spicy kick; feel free to adjust the amount or omit it if you prefer.
Step 10
Once the coltsfoot stems are partially cooked, add 2 tablespoons of perilla seed powder to the pan for a rich, nutty flavor. Then, add the sliced onion and chopped chili pepper and stir-fry everything together. Continue to cook until all ingredients are tender and the flavors have melded. Taste and adjust seasoning if necessary with more soy sauce or salt.
Step 11
When all the ingredients are cooked through and the dish is fragrant, sprinkle 1 tablespoon of sesame seeds on top to add extra nuttiness and aroma. Stir lightly once more to distribute the sesame seeds. Your delicious coltsfoot stem stir-fry is now ready!
Step 12
The savory perilla seed flavor and the fragrant coltsfoot stems have come together to create a delicious stir-fried dish. This is an excellent spring side dish that pairs wonderfully with a warm bowl of rice.
Step 13
Serve your flavorful coltsfoot stem stir-fry in a beautiful dish. Enjoy this healthy and delicious side dish that captures the fresh taste and aroma of seasonal coltsfoot stems.
