CookPal AI
recipe image

Savory Vegetable Perilla Seed Stew

Cost $8, save $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 10 shishito peppers
    • 🥒 1/2 zucchini, sliced
    • 🍆 1/2 eggplant, cut into pieces
    • 🍄 2 handfuls of beech mushrooms
    • 1 red chili, sliced

  • Seasonings

    • 🧄 1 tsp minced garlic
    • 6 tbsp perilla seed powder
    • 1.5 tbsp soy sauce
    • 1 tbsp perilla oil
    • đź’§ 1 tbsp water

STEPS

1

Wash the shishito peppers and remove the stems. Slice the zucchini into half-moons, cut the eggplant into 5cm pieces, and divide into 4-6 sections. Trim the base of the beech mushrooms and separate them. Slice the red chili diagonally.

2

Add perilla oil to a pot with a lid.

3

Add the vegetables and minced garlic to the pot. Add 1 tbsp of water.

4

Cook on medium heat with the lid on for 2 minutes, then reduce to low heat and cook for 10 minutes. Keeping the lid on helps retain moisture and prevents the vegetables from drying out.

5

Once the vegetables are partially cooked, add soy sauce and mix well.

6

Finally, add perilla seed powder and mix thoroughly.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 6g
    Protein
  • 12g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use fresh vegetables for optimal flavor and texture.Perilla seed powder adds a nutty flavor; adjust quantity to taste.Serve with rice or as a side dish for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.