Description
A vibrant savory stir fry that transforms tart spring rhubarb into a delicious main or side dish with Asian-inspired flavors.
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 4 as a side, 2 as a main
Ingredients
Scale
- 1 pound fresh rhubarb stalks, cut into 2-inch pieces on the diagonal
- 2 tablespoons neutral oil (grapeseed or avocado)
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 4 scallions, sliced (white and green parts separated)
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon toasted sesame oil
- 2 tablespoons chopped cilantro or Thai basil
Instructions
- Prepare all ingredients before heating the wok, as this recipe moves quickly once cooking begins.
- Whisk together soy sauce, maple syrup, rice vinegar, and red pepper flakes in a small bowl.
- Heat oil in a large wok or skillet over high heat until shimmering.
- Add ginger, garlic, and white parts of scallions. Stir-fry for 30 seconds until fragrant.
- Add rhubarb pieces in a single layer. Let sear undisturbed for 45-60 seconds.
- Toss and continue stir-frying for 2 minutes until rhubarb is tender-crisp.
- Pour sauce around edges of wok and toss continuously for 30-45 seconds until sauce thickens slightly.
- Remove from heat, drizzle with sesame oil, and add green scallion tops and herbs.
- Serve immediately for best texture and flavor.
Notes:
- Rhubarb should remain slightly crisp after cooking for the best texture.
- Store leftovers for up to 2 days, but texture will soften upon reheating.
- For a complete meal, serve over rice or noodles with a protein of your choice.
Nutrition (Per Serving, side dish portion): Calories: 120, Fat: 7g, Carbohydrates: 13g, Protein: 2g, Fiber: 2g, Sodium: 590mg