Sweet Potato Stems Stir-Fried with Perilla Oil recipe - ingredients, nutrition and when to eat it
This summer side dish features tender sweet potato stems seasoned with perilla oil and garlic. It's nutty and mild, making it an easy addition to a rice meal.
Side dishes · 20 minutes to cook
Nutrition (per 208g serving): 181.9 kcal · protein 2.7g · carbohydrate 7.8g · fat 15.4g · sodium 401.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the stems are tough, blanch them a little longer before stir-frying to soften them.
Tips: Perilla oil loses its aroma easily, so keep the heat low while cooking the garlic.
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Ingredients (1 serving)
- Blanched sweet potato stems — 150 g
- Perilla oil — 1 Tbsp
- Garlic — 2 pc
- Soy sauce — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp