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Milkweed Buds with Ginger & Soy<\/p>\nMilkweed Buds with Ginger & Soy<\/p>\n
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12 milkweed buds with stems<\/p>\n
Salt<\/p>\n
1 T. coconut or unscented oil<\/p>\n
1\/2 thumb-size piece of ginger, peeled and very thinly sliced into matchsticks<\/p>\n
1 T. soy sauce<\/p>\n
1 T. fresh lemon juice<\/p>\n
1\/4 tsp. sugar<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
In a saucepan, bring enough salted water to a boil to cover the milkweed. Blanch the buds and stems for a minute to dispel the latex. Drain and refresh under cold water and pat dry very, very well with a dishcloth or paper towels\u2014 the buds tend to absorb a lot of water. In a saucepan over medium heat, heat the oil. Add the ginger and saut\u00e9 gently for a few minutes until cooked through. Increase the heat and add the soy sauce, lemon juice, and sugar, stirring briskly to dissolve the sugar. Add the blanched milkweed. Toss several times to heat through and coat with the glaze, and season with pepper. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Milkweed Buds with Ginger & Soy 12 milkweed buds with stems Salt 1 T. coconut or unscented oil 1\/2 thumb-size piece of ginger, peeled and very thinly sliced into matchsticks 1 T. soy sauce 1 T. fresh lemon juice 1\/4 tsp. sugar Freshly ground black pepper In a saucepan, bring enough salted water to a boil to cover the milkweed. Blanch the buds and stems for a minute to dispel the latex. Drain and refresh under cold water…<\/p>\n