Chicken stir fry with Ramps

Ramps are wild greens that has a slight resemblance to shallots. It grows wild and in abundance during spring in the Eastern half of the United States. The State of Virginia holds a festival in spring to celebrate the appearance of ramps. The distinguishing feature that sets ramps apart from the shallots are the leaves which are broad and lance like and the tubular stem below the base of the leaf has a red hue.The taste and fragrance of ramps is liken to garlic. My Grandpa loves ramps. He puts the chopped ramps with rootlets in a glass jar and add balsamic vinegar, salt and tabasco to use as a dip for fried fish and meats.

You will need a wok to cook this dish. Chicken, oyster sauce and soy sauce contain glutamate. The synergy of these ingredients, plus the addition of ramps creates an unforgettable flavor that spells umami.  Make sure you have all your ingredients ready to go.

In the United States ramps cannot be found sold in your regular grocery stores or supermarkets. It grows in the wild and have to be forage. If you are lucky, you might be able to find ramps sold in the farmers market near you. Go early. Ambitious cooks and innovative chefs are always in search of this greens. Don’t let them beat you to it!  This rarity is expensive. Expect to pay at least $25 or more for a bundle. Keep ramps refrigerated wrapped in damp paper towel and it will last for at least 4-5 days. I immerse the greens in water to rinse off the soil and or dirt and drain in paper towels before use. I cook the ramps in its entirety. You need to heat the wok before adding the oil. If you don’t, the food will stick to the wok .

The Ingredients:

4 each bnls/skinless chicken breast about 3-4 oz each, slice in strips.

1 tbsp cornstarch

1tsp hot chili oil

1tbsp oyster sauce

1 tbsp chicken base

1 tbsp soysauce

2Tbsp vegetable oil

1tsp sesame oil

1 thumb fresh ginger (washed) then smashed

1 cup onions,sliced

1 bunch of ramps, chopped coarse include roots. (wash,drain,discard wilted leaves)

1/4C hot water

1. In a medium bowl,combine chicken,oyster sauce,soysauce,cornstarch,chicken base,  and chili oil.  Mix well. Set aside.
2. Put wok in stove. Heat wok before adding the oils (vegetable and sesame). When oil is hot (about 350 deg F) Quickly stir in the smashed ginger. Stir fry. Do not burn. Stir in the onions and stir fry for 1 minute.
3. Add the chicken mixture and stir fry vigorously for 3-4 minutes or until chicken is cooked.
4. Stir in the ramps and 1/4C hot water and stir fry for a minute. Discard smashed ginger.
5. Serve hot over steamed rice.

Serves 4