Stir-Fried Sweet Potato Stems with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This summer side dish features tender blanched sweet potato stems stir-fried with perilla seed powder and perilla oil for a rich, earthy flavor.
This summer side dish features tender blanched sweet potato stems stir-fried with perilla seed powder and perilla oil for a rich, earthy flavor. It pairs well with rice and is a lovely addition to a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 177g serving): 124.7 kcal · protein 4g · carbohydrate 8.9g · fat 8.4g · sodium 641.7mg
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: Adjust the blanching time by 1–2 minutes depending on the thickness of the sweet potato stems for the best texture.
Tips: Add the perilla seed powder at the end so its rich, nutty aroma stays distinct.
Tips: Let the dish rest for about 2 minutes after cooking so the seasoning can soak into the stems.
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Ingredients (1 serving)
- Sweet potato stems — 120 g
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Water — 2 Tbsp
- Sesame seeds — 0.5 tsp