Easy Perilla Stir-Fried Sweet Potato Stems (4 servings)

Use 300 g of already peeled and cooked sweet potato stems. Follow the product’s preparation and storage directions and remove any remaining tough strings.

Cut stems into roughly 5 cm pieces and squeeze out excess water. Chop the green onion and measure the perilla powder, water and soup soy sauce.

Warm perilla oil and minced garlic over medium heat, stirring briefly before the garlic browns.

Add the cooked stems, soup soy sauce and 60 mL water. Stir for about 4–5 minutes until the stems are hot and the pan liquid is reduced by roughly half.

Stir in ground perilla seeds for under one minute, just until they lightly coat the stems. Turn off the heat and fold in the green onion.