Panhandle Wild Greens Bai
A light bai of foraged wild greens gathered from Mizoram's forested hillsides, boiled simply and finished with a touch of bekang.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 1 g
- carbs
- 9 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 70 kcal
Instructions
- 1
Wash the wild greens thoroughly in clean water several times to remove all grit.
- 2
Bring the water to a boil in a heavy pot.
- 3
Add the bamboo shoot and onion. Simmer gently for 8 minutes.
- 4
Add the wild greens and green chilli to the pot.
- 5
Simmer for 10 minutes until the greens become tender.
- 6
Stir in the mashed bekang (fermented soya beans). Mix everything well.
- 7
Cook for another 3 minutes so the flavours blend together.
- 8
Season with salt to taste. Serve hot with rice.
Chef's tips
Wild greens can taste naturally bitter. Boiling them briefly with bamboo shoot and bekang balances the flavour. Always make sure wild greens are safe and identified correctly before cooking.
Ingredient substitutions
- foraged wild greens → spinach or pumpkin leaves
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Boiling the delicate greens for too long until they lose their colour and turn mushy.
Serving suggestions
Cooked Panhandle Wild Greens Bai?
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