Aromatic Stir-Fried Perilla Leaves and Eggplant
Aromatic Stir-Fried Perilla Leaves and Eggplant: A Delicious Lunchbox Side Dish
The combination of chewy eggplant and fragrant perilla leaves is truly wonderful! This stir-fry is delicious, with a flavor that intensifies with every bite. It’s a perfect side dish for lunchboxes, not just for special occasions. The aromatic scent of perilla leaves and the soft texture of eggplant come together to create a delightful dish that stimulates your appetite.
Main Ingredients- 4 bundles of Perilla leaves (approx. 200g)
- 1.5 Eggplants (medium-sized)
- A small amount of Carrot (for color)
Seasoning- 2 Tbsp Perilla oil (Deulgireum)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Soy sauce (Jin-ganjang)
- 1 Tbsp Oyster sauce
- 1 Tbsp Red pepper flakes (Gochugaru)
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp Perilla oil (Deulgireum)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Soy sauce (Jin-ganjang)
- 1 Tbsp Oyster sauce
- 1 Tbsp Red pepper flakes (Gochugaru)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Prepare 4 bundles of fresh perilla leaves. Perilla leaves are crucial for the dish’s aroma, so choose ones that are in good condition.
Step 2
Prepare 1.5 eggplants (one medium-sized and one small). Also, prepare a small amount of carrot to add color.
Step 3
Wash the perilla leaves thoroughly under running water, pat them dry, and then tear them into bite-sized pieces (about 2-3 cm). It’s best not to cut them too finely to preserve their fragrant aroma.
Step 4
Cut the eggplants into thick strips, about 0.5cm thick. Be careful not to cut them too thinly, as they might become mushy during stir-frying. Cut the carrot into similar strips.
Step 5
Heat a pan over medium-low heat and add 2 Tbsp of perilla oil and 1/2 Tbsp of minced garlic. Stir-fry until fragrant. The savory aroma of perilla oil and garlic will enhance the dish’s flavor.
Step 6
Once the fragrant garlic oil is ready, add the prepared perilla leaves, eggplant, and carrot. Add 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce. Stir-fry quickly over high heat. Gently toss with chopsticks or a spatula to ensure the ingredients are well combined as they cook.
Step 7
Continue to stir-fry until the eggplant becomes slightly translucent and softened, absorbing the sauce. This ensures the eggplant is infused with flavor.
Step 8
When the eggplant has softened and absorbed the sauce, add 1 Tbsp of red pepper flakes and stir-fry quickly. Stir-frying rapidly over high heat prevents the red pepper flakes from burning and helps to maintain their color and spicy flavor.
Step 9
Once everything is cooked, turn off the heat. Finally, sprinkle 1 Tbsp of toasted sesame seeds for added nuttiness. Mix well, and your aromatic and delicious stir-fried perilla leaves and eggplant are ready! Enjoy it with warm rice.
