Stir-fried Dried Sweet Potato Stems with Perilla Seeds
Savory and Tender Stir-fried Dried Sweet Potato Stems with Perilla Seeds: A Nutritious Recipe for Full Moon Day
Sweet potato stems are packed with beneficial nutrients, comparable to the roots themselves. They contain antioxidants like chlorogenic acid, vitamins, and beta-carotene, which help prevent aging, myocardial infarction, arteriosclerosis, and hyperlipidemia. Lutein and anthocyanin are good for eye health, preventing conditions like dry eyes, cataracts, and macular degeneration. Potassium helps excrete sodium, safeguarding against various vascular diseases. Minerals such as phosphorus, calcium, and magnesium strengthen bones and teeth, increase bone density, and aid in preventing bone conditions like osteoporosis. Rich in dietary fiber, they are effective for constipation, gut health, and weight management. While fresh sweet potato stems are delicious, dried versions offer a unique texture and flavor profile that is equally appealing. Today, we’re sharing a recipe for stir-fried dried sweet potato stems with perilla seeds, a nutritious and flavorful dish perfect for the upcoming Full Moon Festival.
Main Ingredients- 300g boiled and dried sweet potato stems
- 3 Tbsp chopped green onion
Seasoning Ingredients- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract
- 0.7 Tbsp minced garlic
- 2 Tbsp perilla oil
- 2 Tbsp ground perilla seeds
- 100-200ml dried kelp broth
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract
- 0.7 Tbsp minced garlic
- 2 Tbsp perilla oil
- 2 Tbsp ground perilla seeds
- 100-200ml dried kelp broth
Cooking Instructions
Step 1
These are sweet potato stems that were boiled, peeled, and dried in the summer. Be gentle when handling dried stems as they can be brittle.
Step 2
Place the thoroughly dried sweet potato stems in lukewarm water and let them soak until fully rehydrated. Soaking for at least half a day is recommended. Changing the water periodically helps remove any musty smell characteristic of dried vegetables. Insufficient soaking or undercooking can lead to tough stems, so adjust the soaking time based on the dryness and type of sweet potato stems.
Step 3
Once rehydrated, place the sweet potato stems in a pot and cover them generously with water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for at least 30 minutes, or until tender. To check for doneness, carefully remove a stem and test its texture. The cooking time can be adjusted based on how well they were rehydrated. If the stems were peeled before drying, they may require less cooking time. After cooking, keep the stems submerged in the cooking water, cover the pot, and let them steam for at least 30 minutes as the water cools. This steaming process ensures the stems absorb moisture and become deliciously tender and moist.
Step 4
After steaming, check the texture of the sweet potato stems; they should be tender. Rinse them thoroughly under cold running water and then drain them well in a colander.
Step 5
Drain the stems, but don’t squeeze them as tightly as you would fresh greens. Let any excess water drip off in the colander, then cut them into bite-sized pieces.
Step 6
Transfer the prepared sweet potato stems to a round pan. Add 2 tablespoons of soup soy sauce and 1 tablespoon of tuna extract.
Step 7
Add 0.7 tablespoon of minced garlic and 1 tablespoon of perilla oil.
Step 8
Gently mix the stems with the seasonings by hand. Marinating dried vegetables before stir-frying allows the flavors to penetrate deeply, resulting in a more delicious dish. Let it marinate for about 10-15 minutes.
Step 9
Place the marinated stems back in the pan. To ensure they cook to a tender and soft consistency, add 100ml of dried kelp broth. Cover the pan and let it simmer. This allows the stems to absorb the broth and cook evenly. If the stems are still a bit chewy due to insufficient soaking or cooking, you can add more broth and continue to simmer until they reach your desired tenderness. You can also use anchovy broth instead of kelp broth, depending on your preference.
Step 10
Once the sweet potato stems are tender, add 2 tablespoons of ground perilla seeds, the remaining 1 tablespoon of perilla oil, and 2 tablespoons of chopped green onion.
Step 11
Stir-fry gently to combine all the ingredients. The dish should remain slightly moist; this ensures a tender and flavorful result. Your stir-fried dried sweet potato stems are now ready!
Step 12
Serve the finished dish on a plate and sprinkle with toasted sesame seeds. Enjoy this incredibly savory and tender dish made with dried sweet potato stems!
Step 13
While fresh sweet potato stems are commonly stir-fried as a side dish during summer, dried ones are perfect for making traditional side dishes like this for Full Moon Day during the winter.
Step 14
This recipe uses stems that were dried after being boiled and peeled in the summer. The drying process enhances their flavor and creates a delightful chewy yet tender texture that is excellent for stir-frying.
Step 15
Historically, the first full moon of the lunar new year (Jeongwol Daeboreum) was as significant a holiday as Lunar New Year and Chuseok. The day before, people would prepare five-grain rice and nine types of vegetables. On the morning of the full moon, they’d crack nuts, shouting ‘Take away my heat’ (a wish for a cool summer), drink ear-clearing liquor, and make wishes while gazing at the full moon. Evenings were filled with community games like Yut Nori and children’s fire-wheel play, evoking nostalgic memories. It’s wonderful to honor these traditions by enjoying dishes like this flavorful dried vegetable medley.
