Pumpkin Shoots (Nan Gua Miao)
トゲトゲが旨さに変わる！？カボチャの蔓を食べるワイルド野菜
Description
Tender young shoots and tendrils at the tip of pumpkin vines. A highly preferred seasonal veg in Southern/SW China (Yunnan, Sichuan, Guangdong). Looks rugged with fine prickles (fuzz), but after meticulously peeling the stringy outer layer, it offers refreshingly aromatic and crunchy bites.
Classification: Hardcore, Ingredient, Vegetable, Pumpkin Shoots, Nan Gua Miao, Yunnan Cuisine, Sichuan Cuisine, Stir-fry, Crunchy
Shops selling Pumpkin Shoots (Nan Gua Miao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cucurbita(Shoots)
Instructions
- [Typical Uses]
- [Pumpkin Shoot Stir-fry]: Fry on high with garlic and a few chilies. Has an unusual 'richness' for a veg, highly satisfying without meat.
- Soup ingredient.
- Braise in premium Shang Tang broth.
Learn more Substitutes, pairings, tips
Key spices
Sweetness like pumpkin fruit、refreshing meadow-like aroma、and strong crunch
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, wildness close to fuki or asparagus)
Pairing
Garlic / Pork / Chicken Bouillon
Trivia
Treated as the 'supreme feast heralding spring' in Yunnan restaurants. Looks like roadside grass, but one bite captivates you with its deep richness.
Eating tips & etiquette
[Crucial Tip]: Before cooking, you MUST hand-peel every fuzzy 'string' covering the vine. Skipping this makes the prickles inedible. Despite the effort, many gourmets praise it as 'China's best green vegetable'.
Allergen
None