Thursday, September 25, 2014

Sauteed Maui Pohole and Beef Heart (serves 2)

sauteed Maui pohole and beef heart
Having visited Maui quite a few times in the past I have not seen pohole or fern shoots for sale. Recently I came across these organic Maui grown pohole. These edible ferns are a lot longer than the edible fiddleheads commonly foraged in the wilderness in Maine and New Hampshire. If you get a chance you should try these. They have a slight sweetness, and are tender and delicious!

pohole or Maui fern shoots
Sauteed Maui Pohole and Beef Heart (serves 2)


2 Tbsp oil (canola, olive or whatever you have or prefer)
1 large garlic clove, smashed and chopped
1 Tbsp minced lemongrass
3 kaffir lime leaves, julienned
1/2 lb thinly sliced beef heart
About 20 Maui fern shoots (Pahole), washed, trimmed off 1/2 inch ends, cut into 2-inch lengths (reserve the fern tips to one side, will cook them last)
5 large button mushrooms, sliced or any type of mushrooms you have or prefer
1 tsp fish sauce
1/2 tsp Sazónador Total (seasoning) or salt
1/2 tsp sugar
A pinch of freshly ground black or white pepper
A large pinch of toasted sesame seeds (garnish)


1) Heat a pan in medium high heat.  Once the pan is hot add oil.
2) Once the oil is heated add garlic, lemongrass, and kaffir leaves.  Saute about 2 minutes.
3) Add heart and saute about 2 minutes.
4) Add mushrooms and fern shoots (reserve the fern tips), saute about 2 minutes.
5) Add fern tips and saute for about 1 minute.
6) Turn off heat and add fish sauce, Sazónador Total (seasoning) or salt, sugar, and pepper (or according to your taste). Saute for another 30 seconds and remove from heat.

sauteed Maui pohole and beef heart
over rice noodles
stir contents before eating
*I ate this dish with rice noodles and a sprinkle of toasted sesame seeds.  Substitute crushed unsalted roasted peanuts, macadamia nuts or another nut if interested.  

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