Salicornia Stir-Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 baseball cap full of sea asparagus
2 cups julienned organic carrots
2 cloves crushed garlic
small lobe of finely grated fresh ginger
1 tbs. Asian Family black bean sauce (BBS)
3 tbs. olive oil
splash of Asian Family Chinese cooking wine
1 tsp. ground sesame seeds
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Directions: |
Directions:Remove any bugs or poisonous plants from the sea asparagus. Blanche sea asparagus for 4 min. to remove excess salt stored in plant tissue. Remove from water & and drain.
Bring wok to temperature over high heat and add oil. Just as the oil starts to smoke, toss in carrots, sea asparagus & garlic turning over frequently for 3 min. (or until carrots begin browning on edges). Add cooking wine and immediately cover using wok lid. Turn flame to medium. Allow to steam while covered for 2 min. Remove lid, add BBS and toss for 1 minute. Turn off flame, cover & and let stand for no more than 5 min. before serving. Add sesame seeds before setting out to serve.
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Number Of
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Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: As with any food gathering from the wilds, harvesting should be done with great care and respect for nature. Salicornia Virginia is a member of the Goosefoot family (Chenopodiaceae). You'll find it in protected high inter tidal zones over beaches or salt marshes. Optimum harvest time is spring through early fall using bare hands to break off the tender stalks (AKA sea asparagus) above the woody stem. Done with care not to damage roots or over pick, the plant will continue to flourish.
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