Nutrient-Rich Mulberry Leaf Stir-Fry with Perilla Powder
Delicious Stir-Fried Mulberry Leaves with Perilla Powder
Discover the nutritional powerhouse of mulberry leaves! These vibrant green leaves, often overlooked, are second only to soybeans in protein content and are packed with essential nutrients, historically valued for over 2000 years. Just as silkworms transform mulberry leaves into fine silk, these leaves offer a complete nutritional profile. Learn how to make this delicious and healthy stir-fry, featuring the rich flavor of perilla powder. Watch from 01:11 for the cooking demonstration.
Main Ingredients- Fresh Mulberry Leaves 150g
- Lukewarm Water 200ml
- Kelp (Dashima) 1 piece (approx. 5x5cm)
- Perilla Oil 2 Tbsp
Seasoning- Minced Garlic 1/2 Tbsp
- Ground Perilla Seeds (Perilla Powder) 1 Tbsp
- Soy Sauce 3 Tbsp
- Salt 1 pinch (adjust to taste)
- Minced Garlic 1/2 Tbsp
- Ground Perilla Seeds (Perilla Powder) 1 Tbsp
- Soy Sauce 3 Tbsp
- Salt 1 pinch (adjust to taste)
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh mulberry leaves under running water. Gently pat them dry or let them air dry slightly. Remove any tough stems, focusing on using the tender leaves for the best texture and flavor.
Step 2
In a bowl, combine 200ml of lukewarm water with a piece of kelp. Let it steep for about 30 minutes to create a flavorful kelp broth. This broth will add a wonderful depth of umami to your stir-fry.
Step 3
Heat a pan over medium heat and add 2 tablespoons of perilla oil and 1/2 tablespoon of minced garlic. Gently sauté the garlic until fragrant, being careful not to burn it. The aroma of the garlic will infuse the oil beautifully.
Step 4
Once the garlic is fragrant, add the prepared mulberry leaves to the pan. Stir-fry over high heat for a short period, just until the leaves begin to wilt slightly. This quick stir-fry helps retain their pleasant, slightly crisp texture.
Step 5
When the mulberry leaves have just started to soften, pour in the prepared kelp broth. Increase the heat to high and bring the mixture to a boil, allowing the ingredients to meld together.
Step 6
As the broth reduces, add 1 tablespoon of ground perilla seeds, 3 tablespoons of soy sauce, and a pinch of salt. Adjust the seasoning to your preference. Reduce the heat to low and continue to stir-fry until the sauce evenly coats the mulberry leaves and the flavors have married beautifully. Your delicious Mulberry Leaf Stir-Fry with Perilla Powder is now ready to enjoy!
