The Vegetable that can grow in Upper Burma
When I arrive in the United States, I found one vegetable with some prickly thorn on the shelf of the groceries. I didn't know that it was edible, later I found out that vegetable has the same taste as my mother cooked when we were in Burma. But the shape is different. It is called "Tazaung Chin" in Myanmar. It must be grown organically in the wild since it is not that popular in the market.
In my childhood memory, this plant was grown as an ornamental landscape plant in the Military Children Hospital compound.
Mostly I could remember it as a decorated ornamental landscape plant. I tried to find out how good this vegetable for eating. Also, some cacti have very good nutritional and medicinal values in themselves.
Also, some cactus has very good nutrition and medicinal value themselves.
This cactus species is called Nopales ( in Spanish) pad here.
In Mexico, numerous dishes of authentic Mexican food are cooked with Nopales pad. It has strong antioxidants and may help support the immune system and detoxification. It also has the power of healing wounds, cuts, and fractures. I also found out that it can reduce the blood sugar level too.
Because of its great value, it is grown, harvest and export to North America.
In America, some home in Arizona they grow this plant as an ornamental plant also used as an edible vegetable. Bunny ear cactus which is similar species to Nopales cactus also named as prickly pears cactus.
I think the geographical conditions in Myanmar will also be able to support the growth of Nopales Cactus.
Some stores sell this vegetable as it is, with thorn. I hate to cut out these thorns so I didn't cook frequently. Later I found out that, cleaned and ready to cook packs are sold at the Mexican grocery stores in Califonia. I was so happy and I cook this vegetable in Myanmar way as my mother made for us as olden days.
Nopales Cactus Stir Fry ( 2-3 Serving)
Ingredients
3 cups Sliced ( cleaned Nopales Cactus)
6 count Deveined and butterfly Shrimp ( marinate with a pinch of salt)
1 onion Thinly Sliced
3 garlic Thinly Sliced
3 tbsp Canola Oil
1 tbsp Fish Sauce
2 count Chopped Green chili ( or Jalapeno Pepper)
1/2 tsp Turmeric Powder
Salt to taste.
Instruction
1. On the stove top, put the large skillet or Chinese wok with medium-high heat.
2. Add oil then add onion, garlic, and turmeric powder together and stir.
3. When the onion and garlic are fragrant and translucent, add the seasoned shrimp.
4. Stir the shrimp and onion to mix it well then add fish sauce.
5. When all the shrimp, onion, garlic and fish sauce are blended in and becoming fragrant, then add the sliced cactus and stir to blend all the ingredients.
6. We may not need to add water because of its rich water content. Cover the skillet and cook till all the water evaporated.
7. When all the water is gone and add the chopped green chili to add a little heat and flavor. (It is optional adding the green chili.)
8. We may add a pinch of salt to taste and stir for 3 more minutes.
9. It is a fast and easy vegetable side dish option to pair with any meat curry too.
