Ingredients with Measurements:
- 2 cups of chopped Japanese Knotweed
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of honey
- 1 teaspoon of sesame oil
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Sharp knife
Step-by-step instructions:
1. Wash and chop the Japanese Knotweed into small pieces.
2. In a small bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the chopped Japanese Knotweed to the wok and stir-fry for 2-3 minutes until it starts to soften.
5. Pour the sauce over the Japanese Knotweed and continue to stir-fry for another 2-3 minutes until the sauce is evenly distributed and the Knotweed is tender.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-6 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 80
- Fat: 4g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with any other nut oil.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use this stir-fry as a filling for spring rolls or sushi rolls.
- Add cooked rice or noodles to make it a full meal.
Tips and tricks:
- Japanese Knotweed can be quite tough, so make sure to chop it into small pieces to ensure even cooking.
- Stir-fry quickly over high heat to prevent the Knotweed from becoming mushy.
- Adjust the seasoning to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sesame seeds or chopped scallions.
Pairings:
- Serve with a side of miso soup or a simple cucumber salad.
Suggested side dishes:
- Edamame
- Steamed broccoli
- Pickled vegetables
Troubleshooting advice:
- If the Japanese Knotweed is still tough after stir-frying, add a splash of water and cover the wok to steam for a few minutes.
Food safety advice:
- Make sure to wash the Japanese Knotweed thoroughly before cooking.
- Always use a sharp knife to chop the Knotweed to prevent injury.
Food history:
- Japanese Knotweed is a highly invasive plant that is native to Japan and was introduced to North America in the late 1800s. It is often considered a weed, but it is also used in traditional Japanese medicine and cuisine.
Flavor profiles:
- Japanese Knotweed has a slightly sour and tangy flavor, similar to rhubarb.
Serving suggestions:
- Serve as a side dish or as a vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese