Aromatic Achyranthes Root Vegetable Side Dish
Achyranthes Root Vegetable Recipe: Removing Bitterness for Delicate Flavor
Discover how to transform the humble Achyranthes root shoots, often compared to ginseng leaves, into a delicious and aromatic side dish. While raw Achyranthes can be quite bitter and astringent, this recipe guides you through a meticulous process to remove these strong flavors, leaving you with a subtly earthy and pleasant taste. We’ll show you how to blanch them perfectly and soak them to draw out the bitterness, followed by a simple yet flavorful seasoning of minced garlic, salt, and sesame oil. This method highlights the natural essence of the Achyranthes shoots, creating a delightful dish that’s perfect for any meal.
Ingredients for Achyranthes Root Vegetable- 240g Achyranthes root shoots (weight after blanching)
- 2 large bowls of water (for blanching)
- 1 Tbsp coarse salt (for blanching)
- 1 Tbsp minced garlic
- 1/2 Tbsp salt (for seasoning, adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
When preparing the Achyranthes root shoots, which resemble ginseng leaves, carefully trim the stems with a knife. Remove any wilted leaves or visible impurities at this stage.
Step 2
Gently rinse the shoots under cold running water, shaking them softly to dislodge any dirt or debris. Drain them well in a colander.
Step 3
Fill a large pot with 2 large bowls of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of coarse salt. The salt helps to reduce bitterness and maintain the vibrant green color of the shoots.
Step 4
Add the prepared Achyranthes shoots to the boiling water. Stir gently to ensure they are submerged and cook for about 20-30 seconds, flipping them as needed. The blanching time may vary slightly depending on the tenderness and quantity of the shoots. Be careful not to overcook, as they can become mushy.
Step 5
Immediately remove the blanched shoots from the hot water and rinse them thoroughly under cold running water. This step cools them down, stops the cooking process, and begins to remove the bitter and astringent flavors. If you were to season them now, the bitterness would be quite pronounced.
Step 6
To effectively eliminate the bitterness and astringency, soak the shoots in cold water for approximately two days. Change the water periodically to accelerate the process. If you are busy, you can leave them to soak in a cool place, like a back veranda. (Tip: Changing the water more frequently will help remove bitterness faster.)
Step 7
After soaking for two days, rinse the Achyranthes shoots again in cold water, about twice. Squeeze out as much excess water as possible. Then, cut them into bite-sized pieces.
Step 8
Now it’s time to season the shoots. Add 1 tablespoon of minced garlic, 1/2 tablespoon of salt (adjust to your preference), and 1 tablespoon of sesame oil. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the shoots. (Tip: The order of adding seasonings doesn’t matter; taste and adjust the salt level at the end.)
Step 9
Once you’re happy with the taste, transfer the seasoned Achyranthes root vegetable side dish to a serving plate or storage container.
Step 10
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top to complete this aromatic and delicious Achyranthes root vegetable side dish!
