One Last Idea
Life here has not exactly been “peachy” this past week. A little run-in with a deer tick left me flat on my back, shivering and sweating buckets at the same time, for several days. I’m on the mend now and am on a new crusade to raise awareness about Lyme Disease. Seeing as how this is a food blog, I’ll spare you all the gross images and descriptions and just summarize: if you live in an area that’s known to have Lyme Disease and you start getting a very high fever with tremendous joint and muscle pain, get thee to a doctor immediately!! Do not, like your truly, keep putting it off until you literally can’t move. That’s very dangerous! According to my doctor, he’s never seen so many cases as he has already this year so those nasty ticks are on the move!
Not-so-fun health topics aside, I thought I’d throw this stir-fry recipe at you as one last idea for what to do with your edible chrysanthemum, should you still be finding it at the farmer’s market. Obviously, you can mix and match the vegetables according to what you have on hand. I know the recipe and combination is not overly creative, but the creative juices haven’t been flowing much lately. I personally enjoyed the “bite” or acidity the mum leaves added to the stir-fry. However, I’ll warn you that D did not like it. So it’s probably wise to taste test as you add the leaves, starting with just a small handful. They cook so quickly, you can adjust to individual tastes quite easily.
Basic Stir-Fry Sauce
Adapted from cdkitchen.com
1 1/2 t. sesame oil
1/2 t. minced garlic
1/2 t. minced ginger
1/2 C. vegetable broth
1 T. soy sauce
1 T. brown sugar
1/2 t. salt
1/4 t. pepper
1 1/2 t. lemon or orange juice
1 1/2 t. cornstarch
1 T. rice wine or sherry
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the broth, soy sauce, brown sugar, salt, pepper, and citrus juice.
Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil.
Simmer for 30 seconds. Remove from the heat and set aside.
(makes about 1 cup)
1 T. vegetable or canola oil
2 C. sugar snap peas, washed
1 C. oyster mushrooms, cleaned and roughly chopped
1 small bunch of edible chrysamthemum, washed, stems removed,and chopped
1 C. corn (thawed if frozen)
1 C. cooked shredded chicken or soy chicken
Heat a large skillet or wok over high heat. Add oil and heat until shimmering. Stirring constantly, add the peas and cook until beginning to soften. Add the mushrooms and cook until noticebly reduced. Add the corn and chopped mum leaves and stir until wilted.
Toss in the shredded chicken and add the sauce (see recipe above). Reduce heat and simmer for 3-4 minutes. Serve immediately over warm rice.