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.
Servings: 4
Ingredients
- 8 oz hosta shoots
- 1 tablespoon soy sauce or equivalent
- 1 tablespoon or more toasted nuts or seeds of your choice
- Pinch of hot chili
- 2 tablespoons cooking oil for searing
- Fresh lemon juice to taste
- 2 tablespoons flavorful nut oil like toasted sesame, acorn, walnut, etc
- 1 teaspoon maple syrup or equivalent
- 1 small clove garlic grated
- A few gratings of fresh ginger
- Serving
- Fresh herbs like cilantro Italian 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.