Stir-Fried Sweet Potato Stems recipe - ingredients, nutrition and when to eat it
This stir-fry features sweet potato stems, a familiar summer ingredient, cooked until tender and tossed with perilla seed powder and perilla oil for a nutty…
This stir-fry features sweet potato stems, a familiar summer ingredient, cooked until tender and tossed with perilla seed powder and perilla oil for a nutty flavor. It goes well with rice and suits lunch or dinner when you are craving a mild vegetable side dish.
Side dishes · 15 minutes to cook
Nutrition (per 211.5g serving): 154.1 kcal · protein 5.3g · carbohydrate 11.5g · fat 10g · sodium 642.2mg
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: Peel away the tough outer skin of the sweet potato stems for a more tender texture.
Tips: Perilla seed powder can lose its aroma if cooked too long, so add it at the end and mix briefly.
Tips: Do not squeeze the blanched sweet potato stems too firmly, or they may dry out while stir-frying.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Perilla seed powder — 2 Tbsp
- Perilla oil — 1 tsp
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Water — 2 Tbsp
- Sesame seeds — 0.5 tsp