Delicious Stir-Fried Sweet Potato Stems with Perilla Seeds
How to Prepare and Cook Sweet Potato Stems with Perilla Seeds: A Complete Recipe Guide
Discover the delightful combination of tender sweet potato stems and nutty perilla seeds in this easy-to-follow recipe. This dish offers a wonderful texture and savory flavor, making it a perfect side dish. We’ll guide you through preparing, boiling, and stir-frying the stems for a delicious result.
Ingredients- Boiled sweet potato stems, 4 handfuls (approx. 400g)
- Cooking oil, 1 Tbsp
- Sesame oil, 1 Tbsp
- Minced garlic, 1 Tbsp
- Ground perilla seeds, 3 Tbsp
- Soup soy sauce (Guk-ganjang), 3 Tbsp
- Kelp and anchovy broth, 1/2 cup (100ml)
- Cheongyang peppers, 2
Cooking Instructions
Step 1
Bring a pot of water to a rolling boil. Add 1 Tbsp of salt and the peeled sweet potato stems. Ensure the stems are fully submerged in the water.
Step 2
Gently press down the sweet potato stems with a spatula or ladle to ensure they are fully immersed in the boiling water.
Step 3
Flip the sweet potato stems to ensure even cooking.
Step 4
Press them down again to submerge them completely. Once the water returns to a boil, remove the stems. I prefer a slightly crisp texture, so I only boil them for about 5-7 minutes. Adjust the boiling time based on the thickness of the stems and your desired tenderness.
Step 5
Immediately transfer the boiled stems to cold running water to stop the cooking process. Gently rinse them by swishing them around in the water. Drain them thoroughly in a colander.
Step 6
Once drained, gather the sweet potato stems into handfuls. You’ll need about 4 handfuls for this recipe. You can cut them into your desired lengths at this stage.
Step 7
In a bowl, measure out 3 Tbsp of ground perilla seeds.
Step 8
Add 3 Tbsp of soup soy sauce (Guk-ganjang) for a deep, savory flavor.
Step 9
Pour in 1/2 cup (100ml) of kelp and anchovy broth. Whisk everything together until well combined. If you don’t have broth, plain water will also work.
Step 10
Heat a pan over medium heat. Add 1 Tbsp of cooking oil and 1 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and sauté over low heat until fragrant, creating garlic-infused oil. Be careful not to burn the garlic.
Step 11
Add the 4 handfuls of prepared sweet potato stems to the pan with the garlic oil. Stir-fry over medium heat, coating the stems evenly with the oil and garlic.
Step 12
Once the sweet potato stems are lightly sautéed, pour in the prepared perilla seed mixture. Stir constantly over low to medium heat to prevent sticking, ensuring the stems are coated with the sauce.
Step 13
Finally, add 2 finely chopped or thinly sliced Cheongyang peppers. Stir-fry for another minute to incorporate the heat and flavor. The spiciness of the peppers balances the richness of the dish. Adjust the amount of peppers to your preference.
Step 14
Serve this delicious stir-fried sweet potato stems with perilla seeds warm, alongside your favorite rice. Enjoy!
