YIELD: 4 servings
I learned a big lesson the first time I worked with bladder wrack. While delicious when raw, when heated, even just a bit, it releases an unpleasant slime, similar to that of okra. The trick to using this tasty ingredient, is to not cook it but rather use it as a finishing element.
The walking stick kelp, however, has a fantastic texture when lightly cooked. The kelp has just hint of almond flavour, which led me to include almonds in this recipe. The wilted wild radish adds a spicy snap to brighten the dish. You will need a large frying pan or a wok with a strong heat source to make this quick dish.
Ingredients
- 1/4 cup avocado oil
- 1/2 cup slivered almonds
- 1/4 cup shallots, finely chopped
- 2 cups walking stick kelp, washed and cut in1½ inch long thin strips
- 2 cups wild radish greens, cleaned
- 2 oz brown rice vinegar
- A sprinkle of salt
- 1 cup bladder wrack ends, washed and cleaned
- 1/4 cup wild radish flowers
Directions
- Preheat your frypan or wok over high heat and add the avocado oil and almonds.
- Cook the almonds until slightly brown then add the shallots and cook them until brown slightly as well.
- Toss in the walking stick kelp and wild radish.
- Add the brown rice vinegar and season to your personal taste with salt.
- Divide on serving plates in equal portions and garnish with bladder wrack ends and a sprinkle of the wild radish flowers.
Enjoy with chopsticks or a fork!
