Text 23224, 78 rader
Skriven 2007-11-21 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Kudzu
=================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> I've never had it myself, but my wife, who is from "these parts", has
 SD> and says it's quite tasty when it's prepared right.

I've never had it either, just read about it.

 SD> Of course, to get rid of all the errant kudzu in the South, we'd have
 SD> to eat it 24/7 for 300 years, I think. :)

Yep. Here's one more way:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brill's Garlic Mustard In Lemon Sauce
 Categories: Wild, Vegetables, Vegan
      Yield: 6 servings
 
  4 1/2 tb Kuzu, arrowroot, or tapioca
           Flour
      3 tb Vegetable glycerin or honey
      2 c  Water
    1/2 tb Liquid stevia (optional)
      6 tb Lemon juice
    1/2 tb Lemon extract
    3/4 ts Salt
    3/4 ts Cloves, ground
    3/4 ts Allspice, ground
    3/4 ts Star anise, ground
      3    Cloves of garlic, chopped
  4 1/2 tb Peanut oil
      6 c  Young garlic mustard leaves,
           Tender young flower stalks,
           Flower buds, or flowers,
           Chopped
 
  Garlic mustard is a great vegetable, but it must be handled
  correctly so its intrinsic bitterness is held in check and
  prevented from running rampant. Stir-frying followed by simmering
  in a strongly seasoned sauce does the trick. Serve this
  Asian-flavored side dish with brown rice.
  
  1. Mix together all ingredients except the garlic mustard leaves,
  garlic, and peanut oil in a saucepan with a whisk, bring to a boil
  over medium heat, stirring constantly, reduce the heat to low,
  cover, and simmer 5 minutes stirring occasionally.
  
  2. Meanwhile, heat the oil in a wok or skillet and stir-fry the
  garlic mustard and garlic 1-1/2 minutes, stirring constantly.
  
  3. Pour the sauce over the garlic mustard mixture and cook over
  high heat 5-10 minutes or until the garlic mustard leaves are
  tender, stirring constantly.
  
  BTW, this is one of the world's healthiest foods. Like many other
  wild greens, it's loaded with iron, potassium, calcium, and
  potassium. Because it's in the cruciferous (mustard) family, it
  contains substances called phytoestrogens which block carcinogens
  from entering cells, reducing the risk of cancer. And because it
  contains the same sulfur-containing amino acids as garlic, it
  lowers high blood pressure, reduces LDL (bad) cholesterol, and
  helps prevent heart disease, the same way garlic does.
  
  For more information, check out the garlic mustard page on
  www.wildmanstevebrill.com

  From: \"Wildman\" Steve Brill
 
MMMMM

Cheers

YK Jim


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