Sweet Potato Stem and Perilla Seed Side Dish recipe - ingredients, nutrition and when to eat it
Tenderly stir-fried in summer, sweet potato stems make a nutty side dish. Their fresh flavor pairs with the rich taste of perilla seeds, making this a lovely…
Tenderly stir-fried in summer, sweet potato stems make a nutty side dish. Their fresh flavor pairs with the rich taste of perilla seeds, making this a lovely addition to a rice meal.
Side dishes · 25 minutes to cook
Nutrition (per 219g serving): 136.9 kcal · protein 4.5g · carbohydrate 10.4g · fat 8.8g · sodium 402.1mg
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: If the stems are thick or tough, add a little more water and cook for another 2–3 minutes.
Tips: Add the ground perilla seeds at the end to preserve their nutty aroma.
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Ingredients (1 serving)
- Blanched sweet potato stems — 150 g
- Perilla seed powder — 2 Tbsp
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Perilla oil — 1 tsp
- Water — 3 Tbsp