Aromatic Seasoned Coltsfoot Stems with Mushrooms and Perilla Powder
The Ultimate Rice Thief! Deliciously Seasoned Coltsfoot Stems and Mushroom Stir-fry
I accidentally found and bought some coltsfoot stems at a vegetable shop, though the season is almost over. I was worried they might be too tough, but I had a feeling they’d still be good after blanching and stir-frying. So, I blanched them a little longer than usual and then stir-fried them with mushrooms. Adding mushrooms doubled the flavor, making it incredibly delicious! The unique aroma of coltsfoot combined with the earthy notes of mushrooms creates a dish that naturally draws you in – a true rice thief. Enjoy this healthy and flavorful coltsfoot and mushroom stir-fry!
Main Ingredients- 3 handfuls of blanched coltsfoot stems (approx. 300g)
- 1/2 King Oyster Mushroom (or substitute with Shimeji or Shiitake mushrooms)
Seasoning- 1 Tbsp Olive Oil
- 1 Tbsp Fish Sauce (or soy sauce)
- 1 tsp Minced Garlic
- Salt to taste
- A little chopped Green Onion
- 2 Tbsp Perilla Seed Powder
- 1 Tbsp Olive Oil
- 1 Tbsp Fish Sauce (or soy sauce)
- 1 tsp Minced Garlic
- Salt to taste
- A little chopped Green Onion
- 2 Tbsp Perilla Seed Powder
Cooking Instructions
Step 1
Prepare the Coltsfoot Stems: Wash the blanched coltsfoot stems thoroughly under running water. If the stems are particularly tough, you can scrape them with the back of a knife or peel them for a more tender result.
Step 2
Blanch the Coltsfoot Stems: Bring a pot of water to a rolling boil. Add the coltsfoot stems and blanch for about 5-7 minutes, or until tender. (Adjust cooking time based on the texture of your coltsfoot.) Drain the blanched stems and rinse them under cold water to cool them down.
Step 3
Cut the Coltsfoot Stems: Once cooled, squeeze out any excess water from the coltsfoot stems. Cut them into bite-sized pieces, about 5cm (2 inches) in length. Cutting them to a manageable size will make stir-frying easier.
Step 4
Slice the Mushrooms: Trim the base of the King Oyster Mushroom and slice it into bite-sized pieces. (If using other mushrooms like Shimeji or Shiitake, slice them similarly.)
Step 5
First Seasoning: In a large pan or wok, combine the sliced mushrooms and coltsfoot stems. Add 1 tablespoon of olive oil, 1 tablespoon of fish sauce, and 1 teaspoon of minced garlic. Gently mix everything together to ensure the seasonings coat the ingredients evenly.
Step 6
Stir-fry (Part 1): Heat the pan over medium heat. Add the seasoned coltsfoot stems and mushrooms. Stir-fry for about 3-4 minutes, tossing occasionally to prevent sticking, until the mushrooms are slightly softened and the coltsfoot stems are tender.
Step 7
Second Seasoning and Final Stir-fry: Add the chopped green onions and 2 tablespoons of perilla seed powder to the pan. Season with salt to your preference. Continue to stir-fry for another 1-2 minutes, mixing well to prevent clumps of perilla powder, until the dish is fragrant.
Step 8
Serve: Once everything is well combined and fragrant, remove from heat. Transfer the finished coltsfoot and mushroom stir-fry to a serving plate. Enjoy it with a warm bowl of rice!
