Ingredients with Measurements:
- 1 bunch of perilla leaves (about 2 cups)
- 1 cup of sliced mushrooms
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 garlic clove, minced
- 1 teaspoon of ginger, minced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Wash and dry the perilla leaves. Remove the stems and tear the leaves into bite-sized pieces.
2. Heat the wok or skillet over high heat and add the vegetable oil.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the mushrooms and stir-fry for 2-3 minutes until they are slightly browned.
5. Add the perilla leaves and stir-fry for 1-2 minutes until they are wilted.
6. Add the soy sauce, sugar, and sesame oil and stir-fry for another minute.
7. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Perilla leaves can be substituted with spinach or kale.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add sliced onions or bell peppers for extra flavor.
- Add sliced tofu or chicken for extra protein.
Tips and tricks:
- Make sure to wash and dry the perilla leaves thoroughly to remove any dirt or debris.
- Use a high heat to quickly stir-fry the ingredients and prevent them from becoming soggy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with sesame seeds.
Garnishes:
- Sesame seeds
Pairings:
- Serve with rice and a side of kimchi.
Suggested side dishes:
- Kimchi
- Steamed vegetables
Troubleshooting advice:
- If the perilla leaves are too tough, blanch them in boiling water for 30 seconds before stir-frying.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
Food history:
- Perilla leaves are commonly used in Korean cuisine and are known for their unique flavor and aroma.
Flavor profiles:
- Perilla leaves have a slightly minty and earthy flavor, while mushrooms have a savory and umami flavor.
Serving suggestions:
- Serve as a side dish or as a main dish with rice.
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Region: Korean