Stir-fried Petasites Japonicus Stems with Perilla Seeds: A Crispy and Nutty Healthy Side Dish
A Deliciously Nutty Stir-fry Recipe Using Spring Season’s Petasites Japonicus Stems!
When the young Petasites Japonicus leaves grow large, their stems become long and plump. Try making a delicious side dish with these stems! Lightly blanched Petasites Japonicus stems are stir-fried with plenty of savory ground perilla seeds, creating an excellent seasonal dish that is crisp, rich in dietary fiber, and beneficial for the respiratory system. Make this healthy and tasty Petasites Japonicus stem stir-fry, capturing the essence of spring, right now!
Main Ingredients
- 400g Petasites Japonicus stems
- 1/3 carrot
- A little green onion
Seasonings and Others
- 3 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp salt (or adjust to taste)
- 4-5 Tbsp ground perilla seeds
- 150ml water
- A little sesame seeds
- 3 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp salt (or adjust to taste)
- 4-5 Tbsp ground perilla seeds
- 150ml water
- A little sesame seeds
Cooking Instructions
Step 1
First, prepare the Petasites Japonicus stems. If they are too long, cut them in half to make blanching easier. This will make the cooking process much smoother.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Add 1 tsp of salt to the boiling water. Then, add the prepared Petasites Japonicus stems and blanch for about 3-4 minutes. I didn’t cook them for too long to maintain a crisp texture. You can adjust the blanching time according to your preference.
Step 3
Gently peel the blanched Petasites Japonicus stems. After peeling, cut them into bite-sized pieces.
Step 4
Julienne the carrot thinly. This will add color and a crunchy texture.
Step 5
Finely chop the green onion. This is an important ingredient that will add a fragrant aroma.
Step 6
Heat 3 Tbsp of olive oil in a wide pan. Add the prepared Petasites Japonicus stems and julienned carrots. Add 1 tsp of minced garlic and 1 tsp of salt, and stir-fry over medium heat for about 3 minutes. Considering that you’ll be adding perilla seeds later, it’s best not to make it too salty from the beginning. Adjust the saltiness to your taste after tasting.
Step 7
Now, add 4-5 Tbsp of ground perilla seeds, the key to that nutty flavor. Stir and mix well to combine with the Petasites Japonicus stems, continuing to stir-fry. Be mindful of the heat to prevent the perilla seeds from burning.
Step 8
Finally, add the chopped green onion and stir-fry for another 20-30 seconds. The trick is to lightly sauté the green onions to keep their fragrance fresh.
Step 9
Once all ingredients are well stir-fried, turn off the heat. Sprinkle some sesame seeds on top, and your delicious Petasites Japonicus stem stir-fry is complete! The combination of the crisp texture and the nutty flavor of perilla seeds makes it a perfect side dish that goes wonderfully with rice. Enjoy your meal!
