Stir-Fried Shredded Wild Rice Stems
Lightly savory and refreshing.
Ingredients
tender wild rice stems
500 g
pickled red chili peppers (stems and seeds removed, cut into small segments)
3
chopped scallions
to taste
salt
to taste
white pepper
to taste
cornstarch
to taste
chicken bouillon powder
to taste
Instructions
1
Step 1
Peel the wild rice stems, trim off the tough base, and cut into thin shreds. Remove the stems and seeds from the pickled red chili peppers and cut them into small segments. In a small bowl, combine the chicken bouillon powder, white pepper, cornstarch, and a splash of water to make a slurry.
2
Step 2
Heat oil in a wok over medium heat until it reaches about 50% hot. Add the shredded wild rice stems and stir-fry briefly, then season with salt and cook until tender. Add the pickled red chili peppers and chopped scallions, toss to combine, pour in the slurry, and stir quickly until everything is evenly coated. Serve immediately.
