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Marinated Hosta Shoots
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.
Hosta shoots, Hostas
soy sauce or equivalent
or more toasted nuts or seeds of your choice
of hot chili
Fresh lemon juice
flavorful nut oil
like toasted sesame, acorn, walnut, etc
maple syrup or equivalent
small clove garlic
A few gratings of fresh ginger
Fresh herbs like cilantro
Italian parsley, mint, chives, tarragon, or a combination, coarsely chopped
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.
Copyright: Chef Alan Bergo
Forager | Chef
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