Perilla-Braised Pre-Boiled Taro Stems (4 Servings)

Verify fully pre-boiled, food-grade packaged taro stems. Never use raw or uncertain products.

Rinse, drain and cut the already tender, pre-boiled stems into 5 cm pieces.

Slice scallion and stir 25 g perilla powder into 180 ml water.

Stir-fry the pre-boiled stems and garlic in 10 ml perilla oil on medium for about 2 minutes.

Add the perilla mixture and simmer 10–12 minutes until tender, adding a little water as needed.

Add 10 ml fish sauce and scallion; cook 2 more minutes. Discard if mouth-irritating acridity is suspected. Chill within 2 hours.