Video: Recipe Sautéed Ginkgo Nuts
Ava Chin writes:
Recipe “Urban Forager” Sautéed Ginkgo Nuts:
1 cup ginkgo nuts, shelled
½ teaspoon olive oil for tossing, another ½ teaspoon for sautéing (can substitute peanut or sesame oil)
Salt and pepper to taste
1. Crack open ginkgos with a nutcracker. Kernels should be pale yellowish and partly covered in a papery-thin brownish membrane — to be discarded in the cooking process.
2. Toss in a bowl with first half teaspoon of oil, plus, salt and pepper.
3. Heat up remaining oil in pan on medium-low flame.
4. Add ginkgos and cover with a splatter screen for protection from sizzling oil.
5. Shake often, until kernels turn a shiny, verdant green.
6. Transfer to a platter with paper towels. Wrap sautéed ginkgos in towels, making sure to hold them carefully in an envelope-type-fashion so that none escape to burn tender fingers. Roll the entire bunch gently, so that the thin outer membrane separates from the green kernels.
7. Serve warmed ginkgos in a bowl or on a skewer, Japanese-style, picking out any remaining outer layers.8. Enjoy!
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