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Nippon Knotweed Salad
Serves 4
3 shoots of Japanese knotweed
1 teaspoon salt
1 Roma tomato, chopped finely
1 small red onion chopped finely
1/4 cup finely chopped parsley
3 tablespoons toasted sesame seed oil
2 teaspoons Japanese soy sauce, such as Kikkoman
juice of one-half lemon
pinch of freshly ground black pepper
1/8 teaspoon dried dill
1. Collect the knotweed. Each shoot should not be taller than a foot tall. Break the knotweed off just above the base; they should snap when you break them off. If they don’t snap, it means that they are too sinewy to eat.
2. Wash off the knotweed stalks and peel all the way around with your favorite peeler then chop into one-inch lengths.
3. Prepare a large bowl with 4 cups of cold water and 2 cups of ice and set aside. Bring a large pot of water to a boil and add the salt. Drop the knotweed pieces in the boiling water for fifteen seconds, then remove with a slotted spoon and dump them into the bowl of ice water for fifteen seconds. Remove with slotted spoon and set aside in a colander to drain.
4. Place the drained knotweed pieces in a small bowl with tomato and onions and mix well. Add the sesame seed oil, soy sauce, and lemon juice. Season with the black pepper and dill and mix well. Serve as a side dish or cold salad.
Red-in-Snow Carp
Whole 2-pound carp, scaled
1/2 cup red-in-snow (a Chinese vegetable available from an Asian grocery) or broccoli
1/2 cup sliced bamboo shoots
1 cup chicken broth
4 slices chopped ginger
1 chopped scallion
2 tbs peanut oil
1 tbs sherry
salt
1. In a large, heavy skillet, heat peanut oil. Add chopped scallion and chopped ginger.
2. Add the whole scaled carp, as well as the sherry, bamboo shots and chicken broth. Bring to a boil, cover, reduce to a light boil, and cook for 5 minutes.
3. Add the red-in-snow or broccoli, salt to taste, and simmer 2 or 3 minutes until done.
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