Stir-Fried Mugwort Stems: A Delicious Blend of Texture and Flavor
Stir-Fried Mugwort Stems with Perfect Texture and Taste
Mugwort is usually enjoyed as a seasoned dish with its young leaves bought at the market in early spring. This time, however, I decided to try stir-frying the thicker stems that grew in my garden. The result was surprisingly crisp and nutty, thanks to perilla seeds, making it a dish that both adults and children enjoyed thoroughly. This stir-fried mugwort stem recipe has quickly become a favorite!
Ingredients
- 3 handfuls boiled mugwort stems
- 2 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 1/2 white part of a large green onion
- 3 Tbsp soup soy sauce
- 1/2 cup water
- 3 Tbsp ground perilla seeds
Cooking Instructions
Step 1
Here are the mugwort stems harvested from my garden. They vary in thickness, but we’ll use them all! Gently bend the ends of the mugwort stems and peel off the outer skin. If your fingernails get stained black, try scrubbing them with a bath mitt or trimming your nails short.
Step 2
Bring a large pot of water to a rolling boil, adding 1 tablespoon of salt. Once boiling, add the peeled and trimmed mugwort stems and cook them.
Step 3
Cook the mugwort stems until they become tender and bend easily when pressed. You can test for doneness by piercing them with a chopstick; it should go through smoothly.
Step 4
Once cooked, immediately transfer the mugwort stems to cold water and let them cool completely. After cooling, rinse them gently under running water to remove any impurities, then drain them well in a colander.
Step 5
Cut the drained mugwort stems into bite-sized pieces, about 5-6 cm long. Prepare 3 handfuls of these boiled mugwort stems for stir-frying.
Step 6
Heat a pan over medium heat and add 2 tablespoons of perilla oil. Add 1/2 tablespoon of minced garlic and the thinly sliced white part of 1/2 green onion. Stir-fry until fragrant, being careful not to burn the garlic.
Step 7
Once the oil is fragrant, add the prepared mugwort stems to the pan. Stir-fry everything together evenly over medium heat, ensuring the mugwort stems are well-coated with the oil.
Step 8
When the mugwort stems are sufficiently stir-fried, add 3 tablespoons of soup soy sauce to season. Mix well to allow the savory flavor of the soy sauce to permeate the stems.
Step 9
Now it’s time to add the nutty perilla seeds. In a small bowl, whisk together 3 tablespoons of ground perilla seeds with 1/2 cup of water until smooth, ensuring there are no lumps. Pour this perilla seed mixture into the pan and stir.
Step 10
Continue to stir-fry the mixture as the perilla seed liquid thickens and coats the mugwort stems. Cook until the sauce is slightly reduced but not too dry, which could make the stems tough.
Step 11
Finally, sprinkle with toasted sesame seeds for an extra nutty aroma. Your delicious stir-fried mugwort stems, with their delightful crispiness and rich flavor, are ready to be enjoyed!
