Hugh Fearnley-Whittingstall
Hugh reinvents the stir-fry, banishing beansprouts and celebrating seaweed at River Cottage
Watch the video of the River Cottage team making foraged Chinese stir-fry
Serves 2
1. Prepare the gutweed garnish first. Dry the gutweed in a very low oven - around 50°C - for a couple of hours. In a deep pan or deep-fat fryer, heat at least a 5cm depth of sunflower oil to about 180°C (when a cube of bread dropped into the oil will turn golden brown in about a minute). Deep-fry the dried-out gutweed, in batches if necessary, for just a few seconds, until crisp. Set aside on kitchen paper to drain.
2. If the jelly ear mushrooms seem dry, soak them in water for 30 minutes so they plump up. Drain well. Slice the mushrooms thinly.
3. Cook the noodles according to packet instructions, drain, toss with a drop of oil to stop them sticking together, and set aside.
4. Heat 2 tbsp sunflower oil in a large wok over a medium-high heat. Add the dulce, sea lettuce, crow garlic, reed mace, pepper dulce and jelly ears (add these last, as they will spit if put straight into the hot oil). Stir-fry for 3-5 minutes, until the seaweeds are wilted. Then add the cooked noodles and stir-fry for a couple of minutes more to heat through. Taste and add a little salt if necessary. Serve straight away, topped with the crisp gutweed.
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