Perilla-Oil Stir-Fried Salted Seaweed Stems (4 Servings)

Rinse salt-preserved seaweed stems thoroughly to remove surface salt.

Soak in clean water for around 15 minutes, changing water as needed to reduce saltiness. Drain and cut into 5-cm pieces.

Thinly julienne the onion and carrot.

Warm 15 mL oil and minced garlic in a skillet over medium-low heat until fragrant.

Add seaweed stems and 45 mL water. Stir-fry, then add onion and carrot and cook until tender.

Turn off heat and mix in 15 mL perilla oil and 5 g sesame seeds. Taste saltiness; do not add extra salt.