Wheatgrass with Shitake – A Case of Mistaken Identity

Let’s start talking about dragon fruits. It will all make sense in a moment. I promise.

I guess most of the world know the white-fleshed dragon fruit much better. My favourite kind, however, is the red-fleshed variety. It’s sweeter and more dangerous to eat if you’re wearing light colours. Sometimes one has to take risks in order to get good food. 😛

Red & White Dragon Fruit(image credit: Ian Macquire)

That being said, did you know that dragon fruit comes from a cactus? My dad planted it some years ago. It’s a pretty intriguing plant. All that grows is a long green, almost spongy stem that branches out into more stems. When the time comes, it would produce flowers that would in turn become fruits. I’ve always thought of them as being snakey and a little strange.

Imagine my surprise when one night, we were out for a family dinner and were served something called dragon fruit sprouts! I didn’t know those snakey plants had edible sprouts. In all my research, the sprouts of dragon fruit trees are usually all prickly. But because the word “sprout” was inserted there, I had to try it out. It was good and left me longing for more but as you see all over the internet, there is hardly any information on where to get it.

Ah, that is until I happened across a pack of these, labelled clear and bold as Dragon Fruit Sprouts, in a slightly more upscale supermarket. As I said before, I cannot pass up sprouts when I see some. 🙂 What? I love all manner of sprouts!

Then after writing a whole post about how these dragon fruit sprouts are delicious and such, I had a nagging feeling inside. SO I did a little bit more research and guess what? These lovely tasting blades were definitely mislabelled. I highly suspect these are actually Wheatgrass, instead the supposed dragon fruit sprouts. (I am still not 100% certain what they are but I think it’s highly possible that they are wheat grass). Talk about false advertising! But anyway, having eaten them stirfried, I doubt I’d ever look at wheatgrass the same way again. So with a corrected understanding, I present to you Wheatgrass with Shitake.

I figured, in order to really enjoy their natural flavour, I’d cook them in the simplest way possible. So I basically used these few ingredients:

Wheatgrass, Garlic, Fresh Shitake Mushrooms, Vegetable Oil & Salt!
Dragon Fruit Sprouts 1

These leaves have to be cleaned one by one. They do trap a lot of dirt. Dragon Fruit Sprouts 2

To start, roughly chopped garlic is fried in a little vegetable oil.Dragon Fruit Sprouts 3

Then the mushrooms are added in.Dragon Fruit Sprouts 4

I like them a little on the chunky side. And nicely caramelized as well.Dragon Fruit Sprouts 5

Salt goes in with the green leafy blades!Dragon Fruit Sprouts 6

It takes but a mere minute to wilt and become ready for the platter.Dragon Fruit Sprouts 7

Once cooked, they retain their crunch and has a leafy, slightly peppery flavour. A little like radishes but very mild. I quite like them. Dragon Fruit Sprouts 8

When I find them again, I’ll come up with a different way of preparation. I mean, I have been cooking almost all my veggies with mushrooms lately. I need to get cracking and get creative. Then again, I love my mushrooms. Decisions, decisions.

xoxoxo, Jayne

” And the LORD shall guide thee continually, and satisfy thy soul in drought, and make fat thy bones: and thou shalt be like a watered garden, and like a spring of water, whose waters fail not.” (Isaiah 58:10)

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Wheatgrass with Shitake
serves 2

Ingredients:

1 bunch Wheatgrass (about 200gms), each blade carefully cleaned
8 fresh Shitake Mushrooms, halved
2 cloves Garlic, peeled & roughly chopped
1/2 tsp Salt
1 tbsp Vegetable Oil

  1. In a pan on MEDIUM HIGH heat, sauté garlic with vegetable oil for 1 minute.
  2. Add shitake mushrooms and let them soften & caramelize, about 2-3 minutes.
  3. Sprinkle in salt and wheatgrass. Stirfry for 1 minute until leaves have wilted.
  4. Dish up immediately.

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  1. […] I love sprouts so much (pea, Brussels, supposedly of the dragon variety, alfalfa etc), I appreciate new ideas and suggestions on how to use them differently. Do […]

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