Sweet Potato Stems and Perilla Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with tender stir-fried sweet potato stems and savory ground perilla seeds.
This lunchbox pairs rice with tender stir-fried sweet potato stems and savory ground perilla seeds. The mild flavor of the greens goes well with the earthy perilla, making this a nice lunch for summer or early fall.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 364.5g serving): 435.1 kcal · protein 9.8g · carbohydrate 75.4g · fat 9.5g · sodium 401.6mg
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: Blanch the sweet potato stems ahead of time to shorten the stir-frying and make them more tender.
Tips: When packing the lunchbox, keep the rice and greens separate so the rice doesn't get as soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Sweet potato stems — 100 g
- Perilla seed powder — 1.5 Tbsp
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Perilla oil — 1 tsp
- Water — 2 Tbsp