This stir fry is made using dandelion leaves and an array of weeds you would normally overlook in your garden! Served with bamboo infused brown rice, this dish is jam-packed with goodness and nutrients, so it tastes amazing and if great for you!
Ingredients
For the Stir Fry
Half an onion, chopped into half moons
2 cloves of garlic, roughly chopped
Thumb sized piece of ginger, cut into strips
1 tbsp coconut oil
2 cups of mushrooms, chopped (200g)*
3 handfuls of weeds**
2-3 tbsp tamari sauce
⅙ tsp cayenne pepper
1 tsp paprika
Half a lemon
To Serve
1 cup cooked rice (I used bamboo infused brown rice)
Handful cashews
Coriander Leaves
Instructions
Heat up a skillet or wok on medium heat and melt the coconut oil. Add in the onions, followed by the garlic, ginger, mushrooms, and spices (not the tamari).
Let cook until the onions and the mushrooms are browned, about 5-10 minutes. Turn down the heat and add your weeds, tamari, and lemon. Toss them so everything gets coated.
Cook for 2-3 minutes more, only until weeds are a bit wilted but still green! We don't want to overcook them and make them look completely saggy!
To serve simply spoon over the rice in a bowl, top with the cashews and coriander, and enjoy!
Notes
*You can use whatever variety of mushrooms you want! Mine was a mix of portobello and chestnut, but shimeji and shiitake would work well, as would king oyster!
** Get creative with your edible weeds! Besides dandelion leaves, you can use red clover, plaintain, watercress, sorrel, cleaver, and the list goes on!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/weeds-stir-fry