Crisp and Refreshing Stir-Fried Saltwort Salad
Crisp and Refreshing Stir-Fried Saltwort Salad
How to Make Delicious Saltwort Salad (A Perfect Side Dish, Spring Vegetable Recipe)
Introducing a recipe for Saltwort Salad, featuring a wonderfully crisp and refreshing texture! Saltwort, grown in tidal flats, is infused with the savory essence of the sea, making it an exquisite spring delicacy. In this recipe, we’ll lightly blanch the saltwort to preserve its delightful chewy texture. While it’s also great as a fresh salad or garnish, lightly blanching and seasoning it allows the flavors to meld beautifully. Brighten up your spring table with this zesty Saltwort Salad that awakens the appetite. (Measurements are based on standard spoons: 1 Tbsp = 15ml, 1 tsp = 5ml)
Main Ingredients- Saltwort 270g
- 1 Tbsp Vinegar (for washing saltwort)
- 0.5 Tbsp Salt (for blanching saltwort)
Seasoning Ingredients- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (Tuna Extract)
- 0.5 Tbsp Plum Syrup
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (Tuna Extract)
- 0.5 Tbsp Plum Syrup
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Saltwort gets its name from its delicate, slender leaves and stems that resemble three feet. It’s also known as ‘tidal flat vegetable’ because it grows in tidal flats and has a slightly salty taste from the sea. It’s a precious spring vegetable. To prepare it, simply pick out any yellow or wilted leaves and trim any overly thick stems. Preparation is surprisingly easy!
Step 2
Gently rinse the clean saltwort under running water. Place the saltwort in a large bowl, add 1 tablespoon of vinegar, and let it sit for 3 minutes. This helps to cleanse it thoroughly. After rinsing, drain off excess water.
Step 3
Bring a pot of water to a boil and dissolve 0.5 tablespoon of salt in it. Once the water is boiling, add the prepared saltwort and blanch it very briefly. Because the leaves are so delicate, over-blanching will make them mushy. Add the saltwort, blanch for about 10 seconds, then gently flip and blanch for another 10 seconds. Quickly remove it from the boiling water to maintain its crisp texture.
Step 4
Immediately after blanching, rinse the saltwort under cold running water to quickly cool it down. This step is crucial for enhancing its crispness and preserving its vibrant green color.
Step 5
Gently squeeze out as much water as possible from the saltwort after rinsing it in cold water. Unlike other seasoned vegetables where some moisture helps keep them from being dry, too much water in saltwort can make the seasoning watery and the salad soupy. Squeeze it firmly, then cut into bite-sized pieces, about 2-3 times.
Step 6
Now, let’s make the delicious seasoning! In a bowl, combine 1 tablespoon of soup soy sauce and 1 tablespoon of tuna extract for savory depth. Add 0.5 tablespoon of plum syrup for a touch of sweetness and brightness. Then, mix in 0.5 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of toasted or crushed sesame seeds.
Step 7
Pour the prepared seasoning over the saltwort. Gently toss and mix, ensuring the seasoning is evenly distributed without crushing the delicate leaves. Lightly mixing is key.
Step 8
Once evenly seasoned, it’s ready! Transfer the vibrant green, delicious Saltwort Salad to a serving plate. Sprinkle with a few extra toasted sesame seeds on top for a beautiful and appetizing finish.
Step 9
Saltwort’s volume reduces significantly after blanching and seasoning. So, even if it looks like a lot initially, it quickly becomes a single serving. You might often find yourself wishing there was just a little more!
Step 10
Its crisp yet slightly chewy texture is truly captivating, making it hard to put down your chopsticks. While it’s wonderful as a fresh salad or garnish, this lightly blanched and seasoned version is equally irresistible. It’s also quite affordable, so make sure to enjoy it often during its season!
