Stir-fry of young angled gourd and tendrils
SERVES 4-8 // PREP TIME 10 MINS // COOK 5 MINS
“When we’re up at the farm, I make a variation of this stir-fry almost every second day, using whatever vegetable or weed I can pick in the last vestige of daylight,” says Anderson. “It’s a dish that counteracts spicy food well, and is just as good with a bowl of steaming hot rice as it is eaten as leftovers straight from the fridge – my kids love it. I often use miso as a soy substitute in anything that requires umami. Different misos have different purposes. In this recipe I use red miso – it’s stronger in flavour and works well to balance the coconut nectar. In place of the young angled gourd you can use zucchini, beans or snow peas. The tips can be substituted with any young pea or tender greens as long as they wilt and aren’t woody. Anything in season is best.” 1 tbsp coconut nectar
(see note) 1 tbsp aka (red) miso 1 tsp soy sauce 1 tsp rice wine vinegar 2 tbsp lard or neutral oil 4 garlic cloves, crushed 300 gm small young angled gourds (about 10cm long; see note), sliced diagonally 500 gm angled gourd tips or pea tendrils, tough stems discarded (see note) 1 Whisk coconut nectar, miso, soy sauce and rice wine vinegar in a small bowl until smooth.
2 Heat a wok or large frying pan over high heat until almost smoking. Add lard or oil and once oil is rippling, slide in garlic and stir-fry to keep it from burning. Add gourd and tips, pour in the sauce (be careful, sauce may spit) and cook, tossing to coat evenly, until wilted (1-2 minutes). Serve.
Note Coconut nectar is available from health-food shops and Asian grocers. Angled gourd is available from select Asian and Thai greengrocers.
Beer suggestion Hoppy, cloudy New England IPA.