Wild Vegetables: A Culinary Treasure Trove
This wild vegetable has long been revered as a natural treasure, even hailed as “fairy grass” for its ability to boost metabolism and provide a good dose of vitamin C, which has antiviral properties and protects the body.
This wild vegetable is not just a nutritious treat for the body during winter, but also a culinary gem.
This versatile vegetable can be used in a variety of dishes, from baking to stir-fries and soups, all equally delicious.
Ingredients: Rau tề thái (wild vegetable), salt, cooking oil, water.
Instructions:
– Rau tề thái tends to be very dirty, with lots of soil, wilted leaves, and weeds. Remove any dead or yellow leaves and pluck out the weeds.
– Rinse the vegetable thoroughly under running water multiple times. Then, prepare a basin of salted water and soak the vegetable for about 10 minutes to remove any remaining dirt.
– Blanching the vegetable: Bring a pot of water to a boil. Before adding the vegetable, add a pinch of salt and a drop or two of cooking oil to the water. This will help retain the vegetable’s color and flavor.
– Don’t blanch the vegetable for too long; 10 seconds is enough. Once the vegetable turns soft, remove it from the hot water and plunge it into cold water. Drain the vegetable, divide it into portions, and squeeze out the excess water. Form the portions into small balls.
– Prepare some storage bags. Place each ball of rau tề thái into a bag, seal it tightly, and store it in the freezer. It will stay fresh for several months. When you’re ready to cook, simply take out a ball of the vegetable, thaw it, and it’s ready to be turned into a delicious dish.
This wild vegetable is just as delicious in winter as it is in spring, and its unique flavor makes it even more appealing than green onions. It’s a fantastic filling for dumplings that the whole family will love.
Canh Rau Tề Thái with Scallops and Egg
A hearty soup with scallops and rau tề thái
Ingredients: Rau tề thái, scallops, eggs, ginger slices, salt, cooking oil.
Instructions:
– Wash and cut rau tề thái into bite-sized pieces. Clean the scallops and steam them until they open; set the meat aside. Beat two eggs in a bowl.
– Heat oil in a pot and pour in the beaten eggs. Scramble the eggs until they are set, then add water and bring it to a boil.
– Add the scallop meat and rau tề thái to the soup. Season with salt and sesame oil to taste, and it’s ready to be served.
Good luck recreating this delicious and nutritious dish with this wild vegetable!
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