Stir-Fried Taro Stems recipe - ingredients, nutrition and when to eat it
Taro stems are gently stir-fried and finished with the nutty flavor of perilla seed powder in this autumn greens side dish.
Taro stems are gently stir-fried and finished with the nutty flavor of perilla seed powder in this autumn greens side dish. They go well with rice and have a mild yet subtly deep flavor that works beautifully for lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 251.5g serving): 138.8 kcal · protein 4.4g · carbohydrate 11.7g · fat 9g · sodium 803.1mg
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: Split the thicker parts of the taro stems lengthwise once so the seasoning can soak in evenly.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma.
Tips: If you squeeze the water from the blanched taro stems too firmly, they may become dry and tough.
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Ingredients (1 serving)
- Blanched taro stems — 120 g
- Perilla seed powder — 1.5 Tbsp
- Soup soy sauce — 2 tsp
- Minced garlic — 1 tsp
- Perilla oil — 1 tsp
- Water — 0.5 cup