Stir-Fried Taro Stems with Perilla recipe - ingredients, nutrition and when to eat it
This savory side dish is made by stir-frying tender taro stems with ground perilla seeds.
This savory side dish is made by stir-frying tender taro stems with ground perilla seeds. It goes well with rice and is a lovely addition to a Chuseok holiday table.
Side dishes · 25 minutes to cook
Nutrition (per 235.5g serving): 230 kcal · protein 4.6g · carbohydrate 13.8g · fat 18g · sodium 603.8mg
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 taro stems are thick, cut them once more before stir-frying so they cook more easily.
Tips: Mix the ground perilla seeds with water before adding them to keep them from clumping in the pan.
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Ingredients (1 serving)
- Blanched taro stems — 150 g
- Ground perilla seeds — 2 Tbsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Water — 3 Tbsp