Arrowhead and Chicken Stir-Fry
1 egg white
1 1/2 T. Cornstarch
1 lb. Boneless, skinless chicken breast, cut into 1” pieces (or wild poultry of your choice and ability to harvest)
1 1/2 lbs. Arrowhead tubers, scrubbed
1/4 c. Peanut oil (or whatever you have access to)
2 cloves garlic, crushed (or a substitute made of wild garlic or dried/dehydrated garlic)
2 T. Grated ginger root (again you can substitute as necessary)
1 onion, chopped (fresh, dried, etc.)
1 sweet red pepper, cut into 1/2” pieces
6 green onions, cut diagonally into 1” pieces (substitute as necessary)
3 T. Soy sauce
1 t. sugar
1 1/2 T. Rice vinegar
1/2 c. Chicken broth
1 t. Sesame oil
1 t. Cold water
Whisk together egg white and 1 T. Cornstarch, add chicken (or other poultry) and let mixture stand for 10 minutes. In large saucepan of pooling salted water cook arrowhead for 10 minutes or until they are just tender-crisp. Draining in colander and refresh them under water. Slice tubers to 1/4” thick (think water chestnuts in texture and size). Head a wok or similar pan over moderately high heat and heat peanut oil until hot but not smoking. Add drained chicken and stir-fry for one minute. Transfer it to a bowl. Health the oil remaining in wok until it is hot and stir-fry the garlic and ginger root for 30 seconds. Add red pepper and green onions and stir-fry for 2 minutes. Add sliced arrowhead and stir-fry one minute longer. In small bowl whisk together soy sauce, sugar, vinegar, broth, sesame oil, remaining cornstarch, and cold water. Whisk mixture into hot vegetables and cook until mixture thickens. Serve with rice or noodles.
1 egg white
1 1/2 T. Cornstarch
1 lb. Boneless, skinless chicken breast, cut into 1” pieces (or wild poultry of your choice and ability to harvest)
1 1/2 lbs. Arrowhead tubers, scrubbed
1/4 c. Peanut oil (or whatever you have access to)
2 cloves garlic, crushed (or a substitute made of wild garlic or dried/dehydrated garlic)
2 T. Grated ginger root (again you can substitute as necessary)
1 onion, chopped (fresh, dried, etc.)
1 sweet red pepper, cut into 1/2” pieces
6 green onions, cut diagonally into 1” pieces (substitute as necessary)
3 T. Soy sauce
1 t. sugar
1 1/2 T. Rice vinegar
1/2 c. Chicken broth
1 t. Sesame oil
1 t. Cold water
Whisk together egg white and 1 T. Cornstarch, add chicken (or other poultry) and let mixture stand for 10 minutes. In large saucepan of pooling salted water cook arrowhead for 10 minutes or until they are just tender-crisp. Draining in colander and refresh them under water. Slice tubers to 1/4” thick (think water chestnuts in texture and size). Head a wok or similar pan over moderately high heat and heat peanut oil until hot but not smoking. Add drained chicken and stir-fry for one minute. Transfer it to a bowl. Health the oil remaining in wok until it is hot and stir-fry the garlic and ginger root for 30 seconds. Add red pepper and green onions and stir-fry for 2 minutes. Add sliced arrowhead and stir-fry one minute longer. In small bowl whisk together soy sauce, sugar, vinegar, broth, sesame oil, remaining cornstarch, and cold water. Whisk mixture into hot vegetables and cook until mixture thickens. Serve with rice or noodles.