Purslane (Ma Chi Xian)
雑草だと思ったら大間違い！驚異のオメガ3を誇る「酸っぱい野草」
Description
Treated as a weed in JP, but a highly loved edible wild herb in China called 'Longevity Veg' (Wu Xing Cao). Leaves are fleshy, featuring 'refreshing tartness' and 'slight slime'. Contains top-class Omega-3 fatty acids among vegetables, sold as a super health veg.
Classification: Hardcore, Ingredient, Vegetable, Ma Chi Xian, Purslane, Wild Herb, Medicinal, Tart, Summer Vegetable
Shops selling Purslane (Ma Chi Xian)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Portulaca oleracea(Purslane)
Instructions
- [Typical Uses]
- [Liangban Ma Chi Xian (Cold Purslane Salad)]: Blanch briefly (to mellow acidity) and toss with garlic, soy, chili oil, and vinegar. Ultimate summer heatstroke-prevention appetizer.
- Baozi filling.
- Sun-dry as 'Gan Ma Chi Xian' for braises.
Learn more Substitutes, pairings, tips
Key spices
Natural refreshing tartness felt without adding vinegar、and lush earthy umami
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, like slightly sour watercress)
Pairing
Grated Garlic / Black Vinegar / Minced Pork
Trivia
Edible raw, but has slight 'earthiness'; blanching for 30s and soaking in water balances the acidity/aroma. Exquisite when fried with pork as the tartness cuts the grease.
Eating tips & etiquette
The name 'Horse Tooth Purslane' comes from the leaf shape. In Chinese medicine, it's called 'Natural Antibiotic', used to prevent summer gastroenteritis and suppress inflammation.
Allergen
None