Stir-fry of young angled gourd
and tendrils
SERVES 4-8 // PREP TIME 10 MINS // COOK 5 MINS
“When we’re up at the farm, I make a variation of this stir-fry
almost every second day, using whatever vegetable or weed
I can pick in the last vestige of daylight,” says Anderson. “It’s a
dish that counteracts spicy food well, and is just as good with
a bowl of steaming hot rice as it is eaten as leftovers straight
from the fridge – my kids love it. I often use miso as a soy
substitute in anything that requires umami. Diff erent misos
have diff erent purposes. In this recipe I use red miso – it’s
stronger in fl avour and works well to balance the coconut
nectar. In place of the young angled gourd you can use
zucchini, beans or snow peas. The tips can be substituted
with any young pea or tender greens as long as they wilt
and aren’t woody. Anything in season is best.” Pictured p108.
1 tbsp coconut nectar
(see note)
1 tbsp aka (red) miso
1 tsp soy sauce
1 tsp rice wine vinegar
2 tbsp lard or neutral oil
4 garlic cloves, crushed
300 gm small young angled
gourds (about 10cm long;
see note), sliced diagonally
500 gm angled gourd tips or
pea tendrils, tough stems
discarded (see note)1 Whisk coconut nectar, miso,
soy sauce and rice wine vinegar
in a small bowl until smooth.
2 Heat a wok or large frying
pan over high heat until almost
smoking. Add lard or oil and
once oil is rippling, slide in
garlic and stir-fry to keep it from
burning. Add gourd and tips,
pour in the sauce (be careful,
sauce may spit) and cook,
tossing to coat evenly, until
wilted (1-2 minutes). Serve.
Note Coconut nectar is available
from health-food shops and
Asian grocers. Angled gourd is
available from select Asian and
Thai greengrocers.
Beer suggestion Hoppy, cloudy
New England IPA.