Korean Butterbur Stem Stir-fry with Perilla

Three hundred twenty grams boiled butterbur stems are bent and checked for tough outer fibers, which are peeled away before the stems are cut into 5 cm lengths and lightly drained. Half a green onion is sliced, and 1 teaspoon minced garlic is kept ready. One tablespoon perilla oil is warmed over low before the garlic and green onion are stirred for about 30 seconds. The butterbur is added before the garlic browns, and the heat is raised to medium for a 3-minute stir-fry. Once the stems are evenly coated with oil and moisture on the pan bottom has decreased, 1 tablespoon soup soy sauce and 100 ml water are poured in. The heat is reduced to medium-low after bubbling begins, and the stems simmer for about 4 minutes. Two and a half tablespoons perilla powder is added only while a shallow amount of liquid still remains. It is mixed over low until the powder absorbs that moisture and forms a thick coating around the stems, then the burner is switched off immediately. Keeping liquid in the pan before adding the powder prevents dry clumps from forming in one place.