Stir-fried Taro Stalks in Perilla Oil

Name: Stir-fried Taro Stalks in Perilla Oil
Total time: 10 min
Yield: 239.7 g
Ingredients: Parsley (dried) 0.2 g; Oyster Sauce 4 g; Green Onion 1 g; Tuna Sauce 0.5 g; Black Pepper 0.5 g; Salt (Sea Salt) 0.5 g; Cold-Pressed Perilla Oil 3 ml; Tomato 120 개; Fresh Egg 110 개

Cook 10 min Difficulty EASY 209 kcal

#Stir-fried Taro Stalks in Perilla Oil #Taro Stem Stir-fry #Perilla Oil Recipe #Korean Side Dish #Vegetarian Side Dish #Korean Cuisine #Easy Recipe #Basic Side Dish #Taro Stem Recipe #Seasoned Side Dish

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Ingredients

Main ingredients

Parsley (dried) 0.2 g
Oyster Sauce 4 g
Green Onion 1 g
Tuna Sauce 0.5 g
Black Pepper 0.5 g
Salt (Sea Salt) 0.5 g
Cold-Pressed Perilla Oil 3 ml
Tomato 1 개
Fresh Egg 2 개

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 7.35 g 15%

Protein 15.51 g 31%

Fat 11.91 g 54%

Serving size 239.7g

Cooking steps

1

Clean and trim the taro stalks, then cut them into bite-sized pieces.
2

Heat perilla oil in a pan and stir-fry the taro stalks.
3

Once the stalks become tender, add gochujang (Korean chili paste), soy sauce, and minced garlic, then mix and stir-fry.
4

Season with salt to taste.
5

Finish by sprinkling sesame seeds on top.

Stir-fried Taro Stalks in Perilla Oil

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