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Sautéed Horsetail with Sesame and Soy Sauce

Quick, savory stir-fry of very young horsetail shoots: briefly blanched, then sautéed with sesame oil, garlic, and ginger, finished with soy sauce, a touch of maple, and toasted sesame seeds. Ready in about 40 minutes, serves 1, and pairs well with steamed rice. Use only tender, correctly identified shoots from clean sites; blanching improves texture and helps reduce bitterness.
Print Recipe
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Course Main Course
Cuisine East Asian inspired
Servings 1

Equipment

  • cutting board and knife
  • colander
  • medium saucepan
  • bowl with ice water
  • large skillet or wok
  • measuring spoons
  • spatula or tongs

Ingredients
  

  • 200 g fresh young horsetail shoots tender tips only
  • 1 tablespoon sesame oil
  • 1 garlic clove finely chopped
  • 1 teaspoon fresh ginger finely chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon maple syrup optional for a touch of sweetness
  • salt and pepper to taste

Instructions
 

  • Wash the horsetail shoots thoroughly and trim away any tough parts so only the tender tips remain.
  • Bring a saucepan of water to a boil. Blanch the shoots for 1–2 minutes, then plunge into ice water to keep their green color. Drain very well.
  • Heat the sesame oil in a skillet over medium heat.
  • Add garlic and ginger and sauté about 30 seconds until fragrant.
  • Add the horsetail shoots and stir fry for 3–5 minutes until tender but still bright.
  • Stir in soy sauce and the optional maple syrup and toss to coat evenly.
  • Season with a pinch of salt and pepper.
  • Plate and sprinkle with toasted sesame seeds.

Notes

  • Serving suggestion Serve with steamed rice or as part of an Asian style meal. The flavor is lightly nutty and savory.
    For best edibility always use very young, tender horsetail shoots. Older parts become tough and fibrous.
  • Source and safety Use only correctly identified common horsetail from a clean, uncontaminated source.
    • Horsetail can accumulate heavy metals from polluted soils.
  • The quick blanch and ice bath improve texture and help reduce bitterness.
  • Optional additions A pinch of chili flakes for heat or 1 teaspoon rice vinegar at the end for brightness.