Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here’s how you can recognize sourgrass in the wild:

• Leaves: Sourgrass has trifoliate leaves, each stem bearing three heart-shaped leaflets that resemble clover.

• Flowers: The plant produces small yellow flowers with five petals, usually blooming in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste:  The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

A vibrant dish that celebrates the natural goodness of fresh vegetables paired with protein-rich tofu or chicken. This stir-fry features a colorful medley of vegetables stir-fried to perfection in a savory sauce infused with soy sauce, ginger, garlic, and the zesty tang of sourgrass. Serve this delicious and nutritious dish over steamed rice or noodles for a satisfying and wholesome meal.

Ingredients

For the Stir-Fry Sauce:

• 1/4 cup soy sauce

• 2 tablespoons water

• 1 tablespoon rice vinegar

• 1 tablespoon honey or maple syrup

• 2 teaspoons cornstarch

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1/4 cup chopped sourgrass leaves

For the Stir-Fry:

• 14 oz (400g) extra-firm tofu or boneless, skinless chicken breast, cut into cubes

• 2 tablespoons vegetable oil, divided

• 1 bell pepper, thinly sliced

• 1 carrot, thinly sliced

• 1 cup broccoli florets

• 1 cup snap peas or snow peas

• 1 cup sliced mushrooms

• Salt and pepper to taste

• Cooked rice or noodles, for serving

• Sesame seeds and chopped green onions, for garnish (optional)

Instructions

1. Prepare Stir-Fry Sauce: In a small bowl, whisk together soy sauce, water, rice vinegar, honey or maple syrup, cornstarch, sesame oil, minced garlic, grated ginger, and chopped sourgrass leaves until well combined. Set aside.

2. Cube and Season the Tofu or Chicken: If using tofu, drain and pat it dry with paper towels. Cut tofu into cubes and season with a pinch of salt and pepper. If using chicken, cut chicken breast into cubes and season with salt and pepper.

3. Cook until Golden Brown: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes or chicken cubes to skillet in a single layer and cook until golden brown and cooked through. Remove cooked tofu or chicken from the skillet and set aside.

4. Stir-Fry Vegetable: In the same skillet or wok, heat remaining tablespoon of vegetable oil over medium-high heat. Add sliced bell pepper, carrot, broccoli florets, snap peas or snow peas, and sliced mushrooms to the skillet. Stir-fry vegetables for 3-4 minutes, or until crisp-tender.

5. Combine with Sauce: Return cooked tofu or chicken to skillet with stir-fried vegetables. Pour prepared stir-fry sauce over tofu, chicken, and vegetables in a skillet. Cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened and everything is well coated.

6. Garnish and Serve: Remove sourgrass vegetable stir-fry from heat and serve immediately over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Join Our Foraging Classes & Explore More

Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.

Join our foraging class and consider buying the book for further inspiration!