Page 44 - BACGG CNY Flipbook V2 03032021

Chinese New Year Dish
Stir Fry Arrowroot Bulb (See Qu)
Recipe shared by Linda Jung and Evelyn Seto

Ingredients Serves 4-6

1 lb arrowroot bulbs (peeled and sliced into ¼” coins)
2 Chinese Sausages (Lob Chong) *
1 cup celery sliced on diagonal
3-4 rinse and rehydrate dried shitake mushrooms, sliced (save 1/3 C. water)
1-2 green onions sliced on diagonal
1 Tbsp soy sauce
1/4 c. oyster sauce
1Tbsp corn starch
1/3 c. water
white pepper
salt
vegetable oil

* Substitution options: 2 chicken thighs, sliced in strips, marinate in with 2 Tbsp. soy
sauce, 1 Tbsp sesame oil, 1 Tbsp corn starch; Lap Yuk

1. Add the corn starch to the reserved mushroom water and set aside.
2. Heat a tablespoon of the vegetable in a hot fry pan. Lay in the sliced arrowroot in the
bottom the pan to brown slightly, turn once to brown the other side, remove into a dish;
repeat until all the arrowroot slices have been browned.
3. Heat another tablespoon of oil into the fry pan and add the celery and a pinch of salt.
Sauté with medium-high heat until the celery turns bright green
4. Add the sausage and mushrooms and stir fry another minute or two.
5. Toss in the previously sautéed arrowroot bulb, adding a pinch of white pepper and
the soy sauce and oyster sauce as you stir. Add the water and cover the pan to steam
the ingredients for a minute or two. Taste test arrowroot for doneness (depends on how
thick the pieces were cut). Arrowroot will have cooked potato texture but still slightly
crisp.
6. Stir in the mushroom water and cornstarch mixture to the simmering mixture to
sauce)
7. Turn the mixture into a serving dish and garnish with the green onion and serve.