Stir-Fried Sweet Potato Stems with Perilla Seed recipe - ingredients, nutrition and when to eat it
This Korean vegetable side dish features tender sweet potato stems stir-fried with perilla seed powder for a rich, nutty flavor.
This Korean vegetable side dish features tender sweet potato stems stir-fried with perilla seed powder for a rich, nutty flavor. It goes well with rice and makes a lovely addition to a summer table.
Vegetables · 20 minutes to cook
Nutrition (per 200g serving): 115.7 kcal · protein 3.6g · carbohydrate 9g · fat 7.4g · sodium 401.9mg
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 sweet potato stems are thick or tough, blanch them for about 2 minutes longer.
Tips: After adding the perilla seed powder, stir over low heat so it doesn't stick to the bottom of the pan.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Perilla seed powder — 1 Tbsp
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp