Soft and Savory Perilla Seed Sweet Potato Stem Stir-fry
Nutrient-rich Perilla Seed Stir-fried Sweet Potato Stems!
Try stir-frying dried sweet potato stems, tenderly boiled, with perilla seed powder. It’s packed with nutrients, delightfully soft, and wonderfully nutty and delicious.
Ingredients
- Boiled Sweet Potato Stems 500g
Seasoning
- 1 tsp Minced Garlic
- 1.5 Tbsp Soup Soy Sauce
- 1 Tbsp Tuna Extract (or fish sauce)
- 3-4 Tbsp Perilla Seed Powder
- 1/2 Cup Water
- 1 Tbsp Perilla Oil (or sesame oil)
- 1 tsp Minced Garlic
- 1.5 Tbsp Soup Soy Sauce
- 1 Tbsp Tuna Extract (or fish sauce)
- 3-4 Tbsp Perilla Seed Powder
- 1/2 Cup Water
- 1 Tbsp Perilla Oil (or sesame oil)
Cooking Instructions
Step 1
First, prepare the dried sweet potato stems. Soak them in plenty of water until softened, then boil until tender. (Adjust boiling time based on the state of the dried stems).
Step 2
Cut the boiled sweet potato stems into bite-sized pieces, about 5-7 cm long. Transfer them to a large bowl and add the soup soy sauce, tuna extract, and minced garlic.
Step 3
Gently mix with your hands to ensure the seasoning is evenly distributed throughout the sweet potato stems. Let it marinate for a short while for better flavor absorption.
Step 4
Heat 1 tablespoon of perilla oil in a pan over medium heat. Add the marinated sweet potato stems and stir-fry.
Step 5
Once the sweet potato stems are somewhat cooked, pour in 1/2 cup of water. Cover with a lid and continue to cook for another 3-5 minutes, stirring occasionally to prevent sticking.
Step 6
Finally, sprinkle 3-4 tablespoons of perilla seed powder evenly over the top, making sure to break up any clumps. Stir well and cook for another 1-2 minutes to bring out the nutty aroma.
Step 7
Your soft and savory perilla seed stir-fried sweet potato stems are ready! Enjoy them with a warm bowl of rice.
