Stir-Fried Butterbur Stems with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This spring vegetable side dish combines the tender, crisp texture of butterbur stems with the nutty flavor of ground perilla seeds.
This spring vegetable side dish combines the tender, crisp texture of butterbur stems with the nutty flavor of ground perilla seeds. It’s a light and satisfying choice for lunch or dinner with rice.
Vegetables · 20 minutes to cook
Nutrition (per 189g serving): 136.7 kcal · protein 6.6g · carbohydrate 9.5g · fat 9g · sodium 603.1mg
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: Peel the butterbur stems lengthwise to reduce their toughness.
Tips: Ground perilla seeds can lose some of their aroma if cooked too long over high heat, so it’s best to add them at the end.
Tips: Don’t squeeze the water out of the blanched butterbur stems too firmly; they’ll stay moist as they cook.
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Ingredients (1 serving)
- Butterbur stems — 1 cup
- Perilla seed powder — 1.5 Tbsp
- Garlic — 1 pc
- Green onion — 0.3 pc
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp