Têtes de violon.
Another green Spring lunch.
That’s the season for this wood veggie. They are sprouts of ferns. Maybe they are good for health, maybe they are toxic. Well once a year, that shouldn’t kill me too fast.
They are not very bitter. I boiled a few minutes and refreshed in iced water.
For the sauce, I mixed (brown) miso, rice vinegar, a little sugar and hot mustard. Added a few minced negi leeks.
Yakisoba, sti-fried Chinese noodles.
With chicken hearts and lettuce.