Savory and Tender Perilla Seed Sweet Potato Stem Stir-fry
Seasonal Sweet Potato Stems Stir-fried with Nutty Perilla Seeds for a Rich Flavor
During the peak season for sweet potato stems, we’re sharing a delicious recipe featuring them stir-fried with perilla seeds. This dish brings out the crisp texture of the stems while balancing any bitterness, making it a perfect side for rice. Let me reveal the secret to its simple yet profound flavor!
Main Ingredients- 200g blanched sweet potato stems
- 1 Cheongyang chili pepper
- 3 Tbsp perilla seed powder
- 1.5 cups anchovy broth (approx. 300ml)
Seasoning Ingredients- 1.5 Tbsp soup soy sauce
- 1 Tbsp minced garlic
- 1 tsp fish sauce
- 1.5 Tbsp soup soy sauce
- 1 Tbsp minced garlic
- 1 tsp fish sauce
Cooking Instructions
Step 1
First, finely mince the garlic and thinly slice the Cheongyang chili pepper after removing its stem. Feel free to adjust the amount of chili pepper based on your preference for spiciness.
Step 2
Place the prepared blanched sweet potato stems into a pot. If they are too long, you can cut them into bite-sized pieces.
Step 3
Add 1 Tbsp of minced garlic, 1.5 Tbsp of soup soy sauce, and 1 tsp of fish sauce to the sweet potato stems. Since the saltiness of soup soy sauce can vary by brand, it’s important to taste and adjust the seasoning according to your own preference. We recommend starting with a smaller amount and adding more if needed.
Step 4
Gently mix the ingredients with your hands to ensure the seasoning is well distributed. This pre-seasoning step helps the flavors penetrate the stems evenly, making them more delicious.
Step 5
Pour in about 1.5 cups (approx. 300ml) of anchovy broth. Using broth adds a deeper umami flavor that enhances the dish. While water can be used, anchovy broth will provide a much richer taste.
Step 6
Once the broth begins to boil, add 3 Tbsp of perilla seed powder. It’s important to stir well to prevent the powder from clumping.
Step 7
After stirring in the perilla seed powder smoothly, cover the pot with a lid and reduce the heat to low. Let it simmer gently to allow the natural flavors of the ingredients to develop and the seasonings to meld together beautifully.
Step 8
When the liquid has reduced and the sweet potato stems are tender, add the sliced Cheongyang chili peppers. The pungent kick from the chili peppers will cut through any richness and add a wonderful aroma.
Step 9
Finally, when the sauce is rich and coating the stems beautifully, your delicious Perilla Seed Sweet Potato Stem Stir-fry is ready! Enjoy it with a warm bowl of rice.
