Thursday, June 16, 2011

Mexican Purslane Stuffing

From the Texas A & M Agrilife Extension website

This is a home type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish, or as a filling in tortillas and pitas.

1 Tablespoon Vegetable Oil
1 Small Onion, Finely Chopped
1 Medium Sized Ripe Tomato, chopped (not skinned)
1 Serrano or Jalapeno Pepper, finely chopped, or freshly chopped black pepper, according to taste
2 to 3 tablespoons low sodium soy sauce
1 egg beaten

Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper). Saute until the mixture is warm and the flavors marry.

When ready to serve add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.

No comments:

Post a Comment