Stir-fried Willow Sprouts

Stir-fried Willow Sprouts

　　Stir-fried Willow Sprouts

　　Most parts of Dongping County are low-lying, with lakeshores, riverbanks, and depressions where willows are commonly planted. When the spring breeze is in full swing, the landscape is filled with scenes like “ten thousand threads of green silk hanging down” and “willows by the embankment drunk on the spring mist.” In the difficult years before the reform and opening up, willow sprouts were among the “wild vegetables” people ate. Nowadays, this “stir-fried willow sprouts,” served as a rare delicacy in homes or restaurants, can be said to be a remnant of those times.

　　Stir-fried willow sprouts are made by picking the tender buds with two or three new leaves that just sprout from willow branches in early February, removing impurities, washing them clean, blanching them thoroughly in boiling water, then soaking them in cold water twice, about

　　20 minutes each time. Then, the cooled willow sprouts are drained, placed in a bowl, drizzled with sesame oil and aged vinegar, mixed with mashed garlic, sprinkled with an appropriate amount of fine salt, stirred evenly, and are ready to eat.

　　Features of this dish: fresh green, tender, delicious, and refreshing.

　　(Some also pick willow sprouts in spring, blanch them in boiling water, then dry them for later use. When cooking, the sprouts are first soaked in water until softened, then prepared using the above method, and they taste good as well. In recent years, canned willow sprouts have appeared on the market, making them even more convenient to consume. Willow sprouts are cooling in nature and can help clear heat and reduce internal heat when eaten.)