Cattail/Poke Salad Stir Fry

Published on April 6, 2014 by Carol

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Cattail/Poke Salad Stir Fry

Tribal Affiliation: Just a Bellagona (Navajo for honkie) from Nebraska

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Orgin of Recipe: Offered by Dennis Burke … who learned this from years of being single and putting stuff together

Type of Dish: Contemporary & Traditional


  • Some pine nuts if available
  • Oil of choice
  • Some wild onions to taste
  • Crushed red chili to taste
  • Handful of very young poke salad
  • Salt/pepper to taste
  • Handful of young cattails
  • Sprig of wild dill weed
  • Any available meat/fish chunked
  • Marble sized piece of ginger root
  • Directions:
    Pull cattails straight up and leaves roots in place, peel back to pure white flesh, cut up in about 1-2 inches sections
    Wash poke salad stems and leaves well, blanche in boiling water then cold water then drain and set aside
    Chop wild onion stems up about 1/4-1/2 in long
    Shell and leave pine nuts whole
    Tear up dill weed into small but recognizable pieces
    Chunk up meat into bite size pies
    Put about 3 tbs. Oil in hot skillet and add ginger and crushed red chili, then stir fry everything together (if you are using fish, leave until rest is nearly done so it doesn’t fall apart)
    Salt/pepper to taste, some soy sauce is nice if you like it
    Serve with rice

    Source: Nativetech Unabridged
    Based on the collective work of, © 2015 Native American Encyclopedia.
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