Stir-fried Japanese Knotweed Tips is a modern British recipe for a classic quick pickle of Japanese knotweed stem rounds in a spiced vinegar, water and sugar pickle. The full recipe is presented here and I hope you enjoy this classic British version of: Stir-fried Japanese Knotweed Tips.
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This year I've been very successful in collecting Japanese knotweed at exactly the right period of growth. Yesterday afternoon was a nice spring day with bright sunshine so I went down to the river. I managed to collect a large plastic bag full of knotweed spears. After washing I had a fridge-full of the plant. This morning I've been slicing the knotweed and stewing it down as preparation for a muffin ingredient and a tart filling.
I was left with a pile of knotweed tips. I read somewhere that the tips and any young leaves were edible and could be cooked by stir-frying. As I had some leftover rice and scarlet elfcup I decided to make a quick stir-fry for lunch.
Stir-fried knotweed tips make an interesting vegetable. Stir-fried in this way they are crispy with a flavour all their own (but which is reminiscent of asparagus) that's complemented by the soy sauce. The scarlet elfcups, which are available at the same time are mildly mushroomy in flavour and give the dish a pop of colour.
Ingredients:
generous handful of Japanese knotweed tips
1/2 red onion, finely diced
8 scarlet elfcups, halved
2 tbsp vegetable oil
2 tbsp soy sauce
2 garlic cloves, sliced
salt and freshly-ground black pepper, to taste
Method:
Place a wok over high heat. Once hot add in the oil and when almost smoking add the knotweed tips. Stir-fry for a few minutes until starting to char then add the onion and garlic.
Stir-fry for 2 minutes more then add the rice. Continue stir-frying until everything is heated through then add the soy sauce and season to taste with salt and freshly-ground black pepper.
