Korean Stir-Fried Taro Stems

Squeeze them firmly, cut them into 4 to 5 cm lengths, and keep them separate from 80 g thickly sliced onion and half a green onion cut on the diagonal. Preheat a pan over medium-low heat for 1 minute, spread in 1.5 tablespoons perilla oil, and stir 1 teaspoon minced garlic for about 30 seconds. Before the garlic browns, add the taro stems and onion, raise the heat to high, and toss for 2 minutes. Continue until the stem surfaces look slightly translucent and the onion begins to soften. Pour 1 tablespoon soy sauce around the hot pan rim and mix quickly, then add 80 ml water and reduce the heat to medium. Simmer uncovered for 4 minutes, turning the stems once. Allow no more than 1 additional minute if a large amount of broth remains. Turn off the heat when only a thin layer of liquid sits on the bottom and the stems look glossy. Add 1 tablespoon ground perilla seed and the sliced green onion with the burner off. Toss for about 1 minute so the powder loosens in the residual moisture and coats each piece. The ingredient must be thoroughly boiled before this recipe begins; the stir-fry is not a substitute for that preparation.