Stir-Fried Sweet Potato Stems with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This sweet potato stem side dish is gently stir-fried and especially good in summer.
This sweet potato stem side dish is gently stir-fried and especially good in summer. The nuttiness of perilla seed powder goes well with the mild, juicy texture of the stems, making it a great accompaniment to rice.
Vegetables · 20 minutes to cook
Nutrition (per 193g serving): 159.7 kcal · protein 3.9g · carbohydrate 9.6g · fat 11.9g · 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: After blanching the sweet potato stems, squeeze them gently rather than too firmly so they stay moist when stir-fried.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma.
Tips: If the stems are tough, add one more tablespoon of water and cook over low heat for another 2–3 minutes.
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Ingredients (1 serving)
- Sweet potato stems — 1.5 cup
- Perilla seed powder — 1 Tbsp
- Garlic — 2 pc
- Green onion — 0.3 stalk
- Soy sauce — 1 tsp
- Perilla oil — 1 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp