Stone sprouts, or ‘King of Laxatives’ as it is often dubbed, is a delicacy among vegetables. This rare vegetable, once exclusive to royalty, is now accessible to the public and thrives only in cold, pristine conditions. Native to the highlands of Sapa, it resembles a bumpy head of cauliflower, earning its name from its stony appearance. Stone sprouts are packed with nutrients, including fiber, vitamin C, potassium, calcium, and minerals, making them an excellent natural laxative and digestive aid. A versatile ingredient, it can be boiled, steamed, or stir-fried, offering a crisp and sweet flavor with a satisfying crunch.
A Brief Introduction to Stone Sprouts – The Royal Vegetable
Stone sprouts flourish in cold climates, particularly in the mountainous regions of Sapa, where frost and snowfall are prevalent. Typically, they grow vigorously from September to February annually. Visually, stone sprouts resemble cauliflower stalks but with a bumpy, stony texture, almost as if stones are sprouting.
When fresh, stone sprouts are crisp and crunchy, with minimal leaves. Upon cooking, they offer a sweet and delicate flavor, coupled with a satisfyingly crunchy texture. This vegetable is highly regarded for its nutritional benefits, boasting a rich content of fiber, vitamin C, potassium, calcium, and essential minerals.
Delicious and Simple Dishes Featuring Stone Sprouts
– Boiled Stone Sprouts with Egg Dip: Ingredients: 1-2 stalks of stone sprouts, 1-2 eggs, soy sauce, and chili peppers. Method: Separate the stone sprouts into smaller branches, rinsing them thoroughly. Boil the eggs for about 7 minutes, then peel and quarter them. In a separate pot, bring water to a boil and blanch the stone sprouts for approximately 2 minutes. Serve the sprouts with the eggs, and accompany them with soy sauce and chili peppers.
– Stone Sprouts Salad: Clean and slice the sprouts into thin pieces. Place them in a large bowl, adding salt, sugar, and white vinegar. Toss and marinate for 30 minutes to remove the bitter taste. Finely chop garlic and chili peppers, adding chili powder and white sesame seeds. Heat oil and pour it over the mixture. Add soy sauce and vinegar, stirring well. Prepare some coriander leaves, chop them finely, and add them to the sprouts after rinsing away any residual bitterness. Pour the prepared sauce over the sprouts, sprinkle with coriander, and serve.
– Stone Sprouts in Spicy Sour Pickle: Ingredients: 2 stalks of stone sprouts, 2-3 horn peppers, 1 liter of water, 40g of sugar, 30g of salt, 250ml of vinegar, 1 bulb of garlic. Method: In a pot, add water, sugar, and salt, stirring until the sugar dissolves. Bring it to a boil and then turn off the heat to let it cool. Separate the stone sprouts into branches, rinse them, and soak them in a brine solution for 15 minutes. Cut the sprouts diagonally, and peel the stalks to obtain the tender inner part, also cutting diagonally. Place the sprouts in a clean jar, adding a bit of salt and mixing well. Let it sit for 30 minutes to absorb the salt, then drain the excess liquid without rinsing. Cut the horn peppers in half, removing the seeds and slicing them into thin strips. Peel and slice the garlic. Place the sprouts, garlic, and horn peppers in the jar, pouring in the brine until they are submerged. Use a plate to weigh them down, ensuring they remain immersed for faster pickling. Cover and let it sit for a day before enjoying your spicy sour stone sprouts.
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