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6 responses to “Sichuan Stir Fry Puffballs”

  1. Leah Adams

    I’ve just started reading your blog. There’s some wonderful information here that I hope to use in the future, especially the info on cleaning game. (I have a dream of one day raising or hunting the majority if not all of my meat.) I really like reading the stories that you tell about hunting. Having never hunted, they really give me an idea of what it’s like.

    I moved to Texas a little over ten year ago, and we don’t have puffballs down here, that I’ve found. I love them sauteed in a little butter with salt, pepper & garlic. Up in Kansas, I could find puffballs almost as big as my head! I miss them.

    Here’s another tofu recipe you might try. It’s a dip or sauce, depending on how you want to use it. 1 package of medium or firm tofu, dark miso, pickled plum paste, & tahini to taste (I usually add up to 2 or 3 teaspoons of the plum paste & tahini, and about a 1/4 cup of miso.). Add some soy sauce if you want. Blend it all in a blender, adding water to thin it out if you need to. This is wonderful as a veggie dip, as a sauce on rice, beans, greens, anything that will hold still long enough to be drenched, or a spoon! Pickled plum paste is kinda hard to find and a bit expensive at around $8 a package, but one package lasts me about 6 months, so it’s an expense I’m willing to afford. I usually find it at Whole Foods or some other natural foods stores. If you have a good Japanese market, or an oriental market that has a good Japanese section, you could probably find it there as well.

  2. Carla

    Ha, Ha! I love it! I remember eating puffballs as a kid and recently found a bunch, and of course, harvested them! After sauteing them in butter and slapping them down on the plate, we both went, huh… As hard as I tried, they were sort of mushy and, well, not too good. My husband described them as a salty marshmallow. Not yet discouraged, I decided I just needed to batter them…everything’s good battered, right? Next night…Alright, salty, weepy marshmallow with a crust… My husband also hates tofu. He will LOVE the comparison. Only thing is, tofu’s got to be better…because at least it gets firm when you fry it!

  3. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    There are two things that hit me right off the bat. First, I was giggling like a grade schooler because you used the phrase ‘wolf fart’ in your post. See, there I go again. I’ll have to check out that link when I’m done with this.

    Second, I feel the same way about tofu (and edamame for that matter). Exactly as passionately. So, thank you for eating healthy but still carrying venom toward the foundation of the vegetarian diet.

    All that to say, I do love mushrooms and this looks fantastic. Hunan is my favorite Asian cooking, but I would eat this in a heartbeat. Go ahead, just offer it to me and see. :)

  4. Russell

    Up here in WA you can find Wolf Farts all over the place. (They were Lycoperdon pyriforme, or “Pear-shaped Wolf Fart”, until genetic testing made them Morganella pyriformis. I still think of them as wolf farts.) If you get skunked on everything else, look around where you parked and chances are very good there are some poking up around the broken ground between the road and the woods, on trails, etc.. I like them, sorta like little marshmallow mushrooms.

  5. Sean

    Hank,

    Next time you’re in Seattle, go to Seven Stars Pepper, a Sichuan restaurant, and order the spicy dry bean curd with peanuts. I guarantee you will have a second tofu dish to call you friend. I literally ate it every day for a week once. And I’m not a big fan of tofu either!

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