Make this delicious Stir-Fried Poke Salad (Sallet) Stems using fresh or dried pokeweed. This side dish is a delicious recipe that is nutritious, cheap to make, and super easy.
Have you cooked with pokeweed before? If you have not, I highly recommend doing your research before harvesting or cooking with poke plants. There are a ton of resources and videos out there that really go into depth regarding the best practices when planning to harvest and eat poke. We also shared our own methods of how to properly prepare poke for consumption – see our detailed post here.
If you want to see some videos regarding the poke plant, you will easily find a ton on YouTube. Here’s a good video that goes over some of the details and precautions you should take regarding pokeweed. Some of the comments on this video are also helpful with tips and uses of pokeweed.
Key Features and Tips
The texture of this dish is almost like asparagus. We are only using the stems in this recipe, so that’s why it is more asparagus-like then if we used the leaves as well. Depending on how you pre-prepared the poke salad stems (multiple boilings vs 48-hour soak) it will be a soft asparagus-like texture. However, just keep in mind that you can overcook poke salad (sallet) as well, and then it becomes very mushy. So we try to find that good balance point of not overcooking the pokeweed to the point where it becomes mushy but also ensuring we remove as much of the toxins as possible.
If you do not know how to properly harvest and prepare pokeweed to remove the toxins prior to use in any recipe, then please do your own research on the topic first. There are a ton of resources and how-to’s online with a simple Google search. We have our own how to harvest and prepare pokeweed post here as well. It explains how we prepare pokeweed prior to using it in any recipe.
Ingredients Needed for this Recipe
- 10 poke salad (sallet) stems (properly prepared/boiled – see our “how-to” post here, about 5-6” length for each stem if fresh)
- 2 tsp Dasida beef powder soup stock
- 1 Tbsp soy sauce
- ½ tsp salt
- 1 tsp fish sauce
- ¼ tsp ground black pepper
- 1 tsp garlic, minced
- 1 Tbsp olive oil
How to Make Stir-Fried Poke Salad (Sallet) Stems
- Place a pot with water on high heat. Allow it to come to a boil, and add the stems. Turn the heat down to medium-high heat and continue cooking for about 5 minutes.
- Drain the poke salad stems, rinse well. Place the stems in a large-sized bowl or pot, and cover with cold, freshwater. Set aside on the counter and let it soak for at least 36 hours. Within the 36 hours, drain and add fresh, cool water at least 2 times and let it continue soaking. Even 48 hours would be good to ensure removing as much of the toxins as possible.
- After the 36 hours, drain the stems. Cut into about 2” long pieces. Then cut those pieces in half. Julienne the stems into strips.
- Squeeze as much water out of the strips as possible.
- Add olive oil to a pan and turn on to medium-high heat. Once the pan is hot, add in the poke salad (sallet) stem strips. Stir fry for about 10 minutes, or until the water is completely evaporated/gone.
- Add the rest of the ingredients to the pan, and continue stir-frying for 2 minutes. Ensure you mix it all together well.
- Remove heat and serve! Enjoy!
Serving Suggestions
This poke salad (sallet) stems stir fry recipe is savory and a healthy vegetable option. Add some to a bowl of fresh rice, or eat it as a side dish (banchan). You could also add these poke salad (sallet) stems in your bibimbap bowls. You could also make our Korean Steamed Egg (Gyeran Jjim) recipe to eat alongside this Stir-Fried Poke Salad (Sallet) Stems and fresh rice. Then you have a delicious, easy, simple, and well-balanced meal. Yummy!
We hope you enjoy our Stir-Fried Poke Salad (Sallet) Stems recipe!
Need More Side Dish Recipes?
- Korean Spicy Poke Salad (Sallet) Side Dish (Muchim)
- Korean Spicy Stir-Fried Eggplant
- Korean White Kimchi (Baek Kimchi)
- Easy Napa Cabbage Korean Kimchi – Cut-Up Kimchi
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Stir-Fried Poke Salad (Sallet) Stems
Delicious Stir-Fried Poke Salad (Sallet) Stems using fresh or dried pokeweed. This side dish is a delicious recipe that is nutritious, cheap to make, and super easy.
Ingredients
- 10 poke salad (sallet)* stems (properly prepared/boiled – see our “how-to” post here, about 5-6” length for each stem if fresh)
- 2 tsp Dasida beef powder soup stock
- 1 Tbsp soy sauce
- ½ tsp salt
- 1 tsp fish sauce
- ¼ tsp ground black pepper
- 1 tsp garlic, minced
- 1 Tbsp olive oil
Instructions
- Place a pot with water on high heat. Allow it to come to a boil, and add the stems. Turn the heat down to medium-high heat and continue cooking for about 5 minutes.
- Drain the poke salad stems, rinse well. Place the stems in a large-sized bowl or pot, and cover with cold, freshwater. Set aside on the counter and let it soak for at least 48 hours. Within the 48 hours, drain and add fresh, cool water at least 2 times and let it continue soaking.
- After the 48 hours, drain the stems. Cut into about 2” long pieces. Then cut those pieces in half. Julienne the stems into strips.
- Squeeze as much water out of the strips as possible.
- Add olive oil to a pan and turn on to medium-high heat. Once the pan is hot, add in the poke salad (sallet) stem strips. Stir fry for about 10 minutes, or until the water is completely evaporated/gone.
- Add the rest of the ingredients to the pan, and continue stir-frying for 2 minutes. Ensure you mix it all together well.
- Remove from heat and serve! Enjoy!
Notes
*If you do not know how to properly harvest and prepare pokeweed to remove the toxins prior to use in any recipe, then please do your own research on the topic first & use it at your own risk. There are a ton of resources and how-to's online with a simple Google search. We have our own how to harvest and prepare pokeweed post here as well. It explains how we prepare pokeweed prior to using it in any recipe.
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