Stir-Fried Chili Pepper Leaves recipe - ingredients, nutrition and when to eat it
This side dish is made by blanching tender chili pepper leaves and lightly stir-frying them with soup soy sauce and perilla oil.
This side dish is made by blanching tender chili pepper leaves and lightly stir-frying them with soup soy sauce and perilla oil. Their fresh, green aroma and tender, slightly chewy texture make them a lovely addition when you’re in the mood for seasoned greens with rice.
Side dishes · 20 minutes to cook
Nutrition (per 138g serving): 187.1 kcal · protein 6g · carbohydrate 9.6g · fat 15g · sodium 404.1mg
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: Don’t squeeze the blanched leaves too hard, and they’ll stay moist as they cook.
Tips: If the stems are thick, blanch them for about 30 seconds longer so they soften.
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Ingredients (1 serving)
- Red pepper leaves — 100 g
- Soup soy sauce — 1 tsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp