Stir-fried Sweet Potato Stems with Perilla Powder
Nutty Sweet Potato Stem Stir-fry: Elevated with Perilla Seeds!
Sweet potato stems, a seasonal delight from summer to early autumn, are incredibly versatile. They can be enjoyed as kimchi, stir-fries, or even simmered with fish like mackerel. Today, we’re preparing a delightful stir-fry with these wonderful stems, enhanced with the rich, nutty flavor of perilla seeds.
Main Ingredients
- 400g Sweet potato stems
- 1/2 Onion
- 2 Red chilies
- 2 Green chilies (Jalapeno or similar)
- 4 Tbsp Cooking oil
Cooking Instructions
Step 1
Peel the Sweet Potato Stems: First, let’s peel the tough outer skin of the sweet potato stems. If they’ve been left out for a day, like these, the skin will be easier to remove. Start by trimming the ends, then gently strip the fibrous skin from the thicker stem portions with your fingers.
Step 2
Blanch the Stems: Place the peeled sweet potato stems in boiling water and blanch for 5 minutes. This step helps to loosen the skin further and makes the stems tender when stir-fried, removing any slight bitterness.
Step 3
Rinse Under Cold Water: Immediately after blanching, quickly rinse the stems under cold running water to stop the cooking process and preserve their vibrant green color.
Step 4
Remove Remaining Skin & Cut: Thoroughly check the blanched stems again and peel off any remaining tough skin. Then, cut them into bite-sized pieces, about 5cm (2 inches) long.
Step 5
Prepare Vegetables: Thinly slice the onion. Remove the seeds from the red and green chilies and slice them diagonally. Feel free to adjust the amount of green chilies if you prefer a spicier dish.
Step 6
Gather Ingredients: All your ingredients are now prepped and ready for stir-frying. Arrange the prepared sweet potato stems, onion, and chilies together.
Step 7
Start Stir-frying: Heat cooking oil in a preheated pan over medium heat. Add the minced garlic and sauté until fragrant. Then, add the sliced onions and stir-fry until they become translucent. Stir in the gochugaru and cook briefly, being careful not to burn it.
Step 8
Add Stems and Water: Add the prepared sweet potato stems to the pan. Pour in 2 cups of water. Don’t worry if it seems like a lot of water; it will reduce as the stems cook and absorb the flavors.
Step 9
Season with Soy Sauce: Once the sweet potato stems are partially cooked, add 4 tablespoons of soup soy sauce to season. If you don’t have soup soy sauce, 3 tablespoons of fish sauce (like anchovy or sand lance) can provide a delicious umami depth.
Step 10
Add Chilies and Simmer: Add the sliced red and green chilies. Cover the pan with a lid and let it simmer over medium-low heat for about 3 minutes. This gentle simmering allows the stems to become perfectly tender and the flavors to meld beautifully.
Step 11
Finish with Perilla Powder: Finally, stir in 4 tablespoons of perilla seed powder until well combined. This adds a wonderful nutty aroma and rich flavor. Your delicious stir-fried sweet potato stems with perilla are now complete! Enjoy with a side of hot steamed rice.
