Stir-Fried Sweet Potato Stems with Perilla Powder
Stir-Fried Sweet Potato Stems with Perilla Powder
Delicious Summer Delicacy: Master the Sweet Potato Stem Stir-Fry from ‘Manmulsang’!
Enjoy a flavorful side dish made with nutritious sweet potato stems, a perfect seasonal ingredient! This recipe, inspired by the popular show ‘Manmulsang’ (The Everything Store), brings you the delightful taste of home cooking. Packed with fiber and perfect for August, these stir-fried stems offer both health benefits and delicious flavor. Learn how to create this wonderful dish that even your family will love.
Ingredients- 400g Sweet Potato Stems
- Sesame Oil (generous amount)
- 1/2 Tbsp Salt (for seasoning)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder
Cooking Instructions
Step 1
Preparing sweet potato stems is easier than you think! If you’re trimming them yourself, soak them in a saltwater solution made with 2 tablespoons of salt dissolved in 5 cups of water for about 10 minutes. This helps loosen the skins due to osmosis, making them much easier to peel off in one go. Remove any tough ends as you go.
Step 2
Blanch the prepared sweet potato stems in boiling water with a pinch of salt for no more than 1 minute, just until they are slightly tender but still crisp. Overcooking will make them mushy, so preserving that satisfying crunch is key. (Note: The ‘Manmulsang’ recipe sometimes skips blanching and uses fish sauce directly, as its salt content helps draw out moisture and maintain crispness. This method is also excellent, especially in warmer weather.)
Step 3
After blanching, immediately rinse the sweet potato stems under cold running water to stop the cooking process and cool them down. Then, drain them thoroughly in a colander. Ensuring they are as dry as possible before stir-frying is crucial to prevent excess moisture from ruining the dish and to help the seasonings penetrate well.
Step 4
Heat a pan over medium heat and add the drained sweet potato stems along with a generous drizzle of sesame oil. Stir-fry for about 3-4 minutes until the stems begin to soften slightly. Add the minced garlic and continue to stir-fry for another minute to release its fragrant aroma. (The ‘Manmulsang’ version sometimes includes dried anchovies for a spicy kick, but this recipe focuses on a milder, nutty flavor suitable for everyone by using perilla seed powder.)
Step 5
When the sweet potato stems are almost fully cooked and still retain their crisp texture, add the 2 tablespoons of perilla seed powder. Stir continuously to combine evenly and cook for about another minute, allowing the nutty flavor to infuse. Turn off the heat and let it rest for a moment before serving. Enjoy your delicious and healthy stir-fried sweet potato stems!
