Wild Rice Shoots
August 2, 2013 § Leave a comment
I first had it at my mom’s. Succulent, crisp strips similar in texture to bamboo shoot but less fibrous. It assimilated well with the heat of the chili bean paste and the savory taste of oyster sauce.
It became an instant favorite, thanks to the lady at Wei Wang, the neighborhood oriental store my mom frequents, for recommending this bamboo shoot looking vegetable to her complete with instructions on how to cook it. She said it was a kind of shoot called “kuw-sun”.
I later find out that “kuw-sun” is also called Wild Rice Shoots, an aquatic plant widely used in China and Japan which, when stripped of its husk, reveals a smooth, very pale inside. Rich in vitamins A and C, calcium, iron and other minerals, it is sliced and eaten raw or cooked, usually prepared by stir-frying with thinly sliced pork.
Chili Wild Rice Shoots with Pork and Mushrooms
What You’ll Need
- 2 stalks of wild rice shoots, outer layer removed, and cut into strips
- 4-5 shiitake mushrooms cut into strips
- 100-150g minced pork
- 1 tablespoon Chili Bean Paste
- 1 tablespoon Premium Oyster Sauce
- 1 tablespoon Sugar
- ¼ cup water
- 2 tablespoon Vegetable oil
- Sesame oil for drizzling
What You Do
- In a small bowl, mix together chili bean paste, oyster sauce, sugar and water. Set aside.
- Heat up a wok until smoky and add oil. Bring temperature down to medium high
- Add the pork, stir-fry until brown then add the mushrooms. Cook for seconds before adding the wild rice shoots. Toss around until the shoots are slightly brown.
- Add the chili mixture and toss until well coated.
- Drizzle with a good quality sesame oil before serving.
A dish packed with flavor and so easy to prepare.