Korean Stir-Fried Sweet Potato Stems with Perilla

Snap the ends and peel away tough strings. Rinse well and cut into 5 cm lengths.

Blanch stems in salted boiling water for about 7–10 minutes until pleasantly tender. Rinse under cold water and drain; adjust for stem thickness.

Thinly slice onion and chop scallion. Warm cooking oil and perilla oil over medium heat, then sauté garlic and onion until fragrant.

Add blanched stems, soy sauce, tuna extract (or fish sauce), and water. Stir-fry until the liquid reduces and the stems absorb the seasoning; lower the heat.

Stir in ground perilla seeds, then add scallion and sesame seeds. If too dry, add water a spoonful at a time. Serve warm.