Stir-fried Arrowhead Shoot
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- arrowhead shoots (茭白)
- pork or chicken
- soy sauce (秋油)
- vinegar
Instructions
- Cut the arrowhead shoots into whole segments. Stir-fry with pork or chicken until cooked through. Alternately, cut the shoots into slices approximately one inch in thickness and stir-fry with pork in the quick-cooking method (爆 — high heat, brief cooking). Glaze with soy sauce and vinegar for superior results. The key to success lies in selecting plump, mature shoots; thin, immature specimens possess no flavor and should be avoided.