1 recipe converted from their YouTube cooking videos.
A quick, flavorful stir‑fry that turns invasive Japanese knotweed shoots into a tasty spring‑time snack. The shoots are blanched, then tossed with garlic, firm tofu, black walnut syrup, mirin and soy sauce for a sweet‑savory bite. Pickled knotweed shoots can be prepared ahead for an extra tangy side.
