Instructions

1. 1

   Soak salted seaweed stems in cold water for 10 minutes, then cut into 5 cm pieces.

2. 2

   Julienne onion and carrot.

3. 3

   Heat perilla oil and sauté garlic for 20 seconds.

4. 4

   Add seaweed stems, onion, and carrot; stir-fry 3 minutes over medium heat.

5. 5

   Add soup soy sauce and water, cook 2 more minutes, then add perilla powder.

6. 6

   Toss lightly, reduce moisture, then turn off heat and cool before serving.

Tips

Nutrition (per serving)