Wild rice stem. [Photo/WeChat account: ntwgx6]

Wild rice stem, known as the "ginseng of the water", has been celebrated for centuries as both a food and a medicine. It is particularly suitable for relieving summer heat, moisturizing dryness, and nurturing the body and mind.

With the arrival of the wild rice stem season, the tender and crisp delicacy offers a refreshing sweetness that is a must-try during the summer months in Nantong, Jiangsu province.

Wild rice stems are versatile in culinary applications. Whether they are stir-fried, stewed, simmered, or boiled, they transform into a flavorful dish. Below, you will find some classic recipes from Nantong that showcase the culinary potential of this ingredient.

Stir-fried shredded meat with green soybeans and wild rice stems is a deep-rooted summer dish in Nantong's culinary culture. The combination of crisp, diced wild rice stems, soft, glutinous green soybeans, and tender, shredded meat, quickly stir-fried over high heat, releases a rich wok aroma and perfectly balances meat and vegetables.

Braised wild rice stems are a seasonal favorite that locals never tire of. Cut tender wild rice stems into thin slices, fry in a moderate amount of oil until slightly yellow and wrinkled to lock in the juices, then simmer with soy sauce and rock sugar over low heat, finishing with high heat to thicken the sauce.

Wild rice stem shreds, dressed in a flavorful sauce, serve as appetizer essentials that captivate the taste buds. Begin by thinly slicing tender wild rice stems, then quickly blanch them in boiling water to achieve delicate tenderness while preserving their vibrant, crisp texture. Toss with minced garlic, vinegar, and sesame oil for a refreshing salad that suits the summer palate and counteracts heat-induced loss of appetite.