Pit Pit (Wild Sugarcane Shoot Stir-Fry)

About This Recipe

Pit pit (Saccharum edule), also known as Fiji asparagus or wild sugarcane shoot, is one of Papua New Guinea's most distinctive and prized vegetables. The young flower sheaths of the plant are harvested before they open, revealing a white, tender, corn-like interior with a subtly sweet, grassy flavour. Unlike sugarcane grown for sugar, pit pit is harvested entirely for eating, and it has been cultivated in PNG, Fiji, and the Solomon Islands for hundreds of years. Lightly cooked with coconut cream and aromatics, pit pit is a true taste of the Pacific garden.

Ingredients

Serves 4

• 600 gpit pit (wild sugarcane shoots), husked and sliced into 3 cm rounds
• 200 mlcoconut cream
• 3 clovesgarlic, sliced
• 1red chilli, sliced
• 1medium onion, sliced
• 1 tbspcoconut oil
• 1 tspsalt
• ½ tspblack pepper
• 2 tbspsoy sauce

Instructions

1. 1

   Prepare pit pit

   Remove the outer green sheath from each pit pit to reveal the white interior. Slice into 3 cm rounds on the diagonal.

2. 2

   Sauté aromatics

   Heat coconut oil in a wok or large frying pan over high heat. Add garlic, chilli, and onion. Stir-fry for 2 minutes until fragrant.

3. 3

   Cook pit pit

   Add the pit pit rounds and toss to coat. Add soy sauce and stir-fry for 5–6 minutes until the pit pit is just tender with a slight bite.

4. 4

   Finish with coconut cream

   Pour in the coconut cream, season with salt and pepper, and simmer for 2 minutes until the sauce is slightly reduced and coats the pit pit. Serve with steamed rice.

Variations

• •

  Add cooked chicken or prawns for a complete meal.

• •

  Use lemon juice instead of soy sauce for a brighter finish.

• •

  Grate fresh ginger into the stir-fry for extra warmth.

Storage

Best eaten fresh. Leftovers keep in the fridge for 1–2 days.

Frequently Asked Questions