Seared hosta shoots marinated with soy, hot chilies, garlic and ginger, finished with fresh herbs, and toasted nuts make for a great spring appetizer or salad.
Fresh herbs like cilantroItalian parsley, mint, chives, tarragon, or a combination, coarsely chopped
Instructions
Combine the maple, garlic, ginger and chili.
Sear the hosta shoots on medium-high heat until deeply browned on one side, then flip and brown on the other side.
Add the soy, toss for a second or two to evaporate it and coat the hostas, then remove to a shallow dish like a pie plate to cool.
The shoots should still be a bit crunchy. Try your best to undercook them.
Drizzle the shoots with the oil mixture and and allow to sit for at least 30 minutes up to an hour, gently spooning the dressing that forms over them occasionally.
To serve the shoots, lay the shoots out on a plate with the tops facing in the same direction.
Season the juice left in the bowl with a dash of lemon juice to taste, then spoon over the shoots. Garnish with the nuts and other herbs if using and serve.
Notes
Substitutions
If you only have a few hostas, this is great made with blanched fiddlehead ferns, asparagus, Spring radishes, and other early vegetables.