Sweet Potato Stems with Perilla Salad recipe - ingredients, nutrition and when to eat it
A summer side dish made with tender blanched sweet potato stems tossed with perilla seed powder and a soy sauce dressing.
A summer side dish made with tender blanched sweet potato stems tossed with perilla seed powder and a soy sauce dressing. Its nutty, mild flavor makes it a light accompaniment to rice for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 194g serving): 149.3 kcal · protein 5g · carbohydrate 10.6g · fat 10g · sodium 642.1mg
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: Sweet potato stems can become mushy if overblanched, so remove them while they still have a little springiness.
Tips: Squeezing out the water too hard can make them dry. Gently press them with both hands to drain them.
Tips: Add the perilla seed powder just before serving to bring out its nutty aroma.
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Ingredients (1 serving)
- Sweet potato stems — 150 g
- Perilla seed powder — 1.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp
- Water — 1 Tbsp