Japanese Knotweed Stir-Fry
6Min
2Servings
145Cal
EasyLevel
VegetarianVeganSpicy 1/5vegetarianvegandairy_free
#foraging#seasonal#stir-fry#vegetarian
Equipment
Wok
Stove
Knife
Cutting board
Spatula
Ingredients
Main ingredients
Japanese knotweed (cleaned, peeled, sliced)
400 g
garlic (minced)
3 clove
ginger (minced)
15 g
soy sauce
30 ml
sesame oil
15 ml
green onion (sliced)
2 stalk
Instructions
1
Prepare knotweed
Trim and peel young Japanese knotweed shoots, then slice into 5 cm pieces.
2
Heat wok
Heat sesame oil in wok over medium-high heat until shimmering.
Medium-high heat
3
Stir-fry aromatics
Add minced garlic and ginger to the hot wok; stir constantly for 30 seconds until fragrant.
0.5 minMedium-high heattimer 0.5 min
4
Cook knotweed
Add sliced knotweed to wok and stir-fry 4–5 minutes until crisp-tender.
5 minMedium-high heattimer 5 min
5
Season and finish
Pour in soy sauce, toss to coat, then sprinkle with sliced green onion before serving.
Original recipe
Storage
Fridge: 2 days
Reheat: Wok or microwave 1–2 minutes
Best eaten fresh; reheating may make shoots mushy
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