Stir-Fried Butterbur Stems recipe - ingredients, nutrition and when to eat it
Tenderly blanched butterbur stems are stir-fried with perilla seed powder and perilla oil, mellowing their slightly bitter flavor with a nutty taste.
Tenderly blanched butterbur stems are stir-fried with perilla seed powder and perilla oil, mellowing their slightly bitter flavor with a nutty taste. They pair well with rice for a spring lunch or dinner and are delicious either warm or chilled.
Vegetables · 25 minutes to cook
Nutrition (per 178g serving): 137.1 kcal · protein 6.3g · carbohydrate 8.2g · fat 9.6g · sodium 643mg
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 the thick parts of the butterbur stems thoroughly so they don't turn tough.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma.
Tips: If the flavor is too bitter, soak the blanched stems in cold water for about 10 minutes before using them.
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Ingredients (1 serving)
- Butterbur stems — 120 g
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Water — 2 Tbsp
- Sesame seeds — 0.5 tsp