Caotou (bur clover)

Medicago polymorpha

leaf

Tender young shoots of a medick, quickly stir-fried with rice wine: jiuxiang caotou, a Shanghai spring dish.

Origin

Shanghai and the lower Yangtze

Season (United States)

February to April

Preparation

The shoots are sorted — only the tender tips are kept — washed and stir-fried over high heat for thirty seconds to a minute; any longer, they turn dark.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Elsewhere, the same plant is a lawn weed, bur clover.