I picked up some cleavers (Galium Aparine), also called stickyweed because of its tiny hooks that act like velcro attaching to clothes. I used it for a mixed wild food vegetable stir fry.
60 gr egg noodles (1 nest)
20 gr cleavers
20 gr sow thistle, chopped
3 wild garlic leaves, chopped
1 clove garlic, chopped
2 green onions, chopped
½ fresh chilli or ½ teaspoon dried chilli flakes
2 tablespoons rapeseed (or other vegetable) oil
2 tablespoons soy sauce
1 teaspoon corn starch
1 tablespoon water
Soak the egg noddles in boiling water for 4-5 minutes according to the instructions on the packet.
Add the cleavers and let them blanch in the hot water to soften.
In a wok or non-stick frying pan heat the oil, chilli and the garlic, and after 2 minutes add the wild garlic, green onions, sow thistle and the cleaver leaves (discard the stalks). Cook for 2 minutes, then mix corn starch and water together and add to the pan together with the soy sauce. Finally, add the egg noodles and cook for a further 2 minutes and serve.
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