Stir-fried Wild Rice Stem with Edamame

Name: Stir-fried Wild Rice Stem with Edamame
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Ingredients: 250 g Tender wild rice stem (jiaobai); 100 g Shelled edamame; 1 Red chili (stems and seeds removed); 1 tbsp Soy sauce; 0.5 tsp Sugar; to taste Minced scallion and ginger

Delicately savory, light, and refreshing.

27 min

Easy

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Ingredients

Tender wild rice stem (jiaobai) 250 g

Shelled edamame 100 g

Red chili (stems and seeds removed) 1

Soy sauce 1 tbsp

Sugar 0.5 tsp

Minced scallion and ginger to taste

Instructions

Step 1

Peel the wild rice stems, trim off the tough root, blanch briefly in boiling water and remove. Cut each lengthwise in half, then slice diagonally into long pieces. Remove the stems and seeds from the red chili and cut into slightly smaller long pieces. Place the edamame in a pot of cold water, bring to a boil and cook for about 10 minutes, then drain.

Step 2

Place a wok over high heat, add oil and heat to about 60% hot. Add the minced scallion and ginger and stir-fry until fragrant. Add the wild rice stem, edamame, red chili, soy sauce, and sugar, and stir-fry until well seasoned. Serve immediately.