Salted Chinese Toon Shoots
A simple preservation method that captures the unique aromatic flavor of young toon shoots. The shoots are briefly blanched, then layered with salt to create a fragrant condiment that keeps well in the refrigerator for months.
Story
Chinese toon shoots (Toona sinensis) are a beloved spring ingredient known for their distinctive aroma. This preservation method allows you to enjoy that special flavor year-round. The salted shoots work wonderfully mixed into scrambled eggs, stir-fried with tofu, or as a flavorful topping for noodles.
Ingredients
Fresh Chinese toon shoots
200 grams
Fine sea salt
40 grams
Water for blanching
enough to cover
Instructions
1
Prepare the toon shoots
Sort through the shoots and discard any tough or damaged stems. Give them a thorough rinse under cool running water to remove any dirt or debris.
2
Trim and blanch
Snip off the woody stem ends. Bring a pot of water to a vigorous boil, then add the shoots. Let them cook just until they turn a vibrant shade of green and become slightly wilted—this takes only about 30 seconds. Don't overcook them.
3
Cool and drain
Lift the shoots out immediately and plunge them into ice water to stop the cooking process. Once completely cooled, squeeze out excess water and lay them flat to dry on a clean kitchen towel.
4
Salt and store
Lay the dried shoots in a layer in a clean, dry jar. Sprinkle a generous amount of salt between each layer. Press down gently to pack them tight. Seal the jar and refrigerate. The flavors develop over a few days and the shoots will keep for several months.
