Stir-fry of young an­gled gourd and ten­drils


Gourmet Traveller (Australia) - - Food -

“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.

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