Our family knows nagaimo as “wai san”; just google the words and you will see many facts about the health benefits and its use in Chinese alternative medicine. The dried version is typically bought at herbal stores and added to soups.
My parents had introduced me to the fresh version which can be bought at many Chinese grocery stores (I bought mine at a T & T Chinese supermarket). The fresh version is versatile as it doesn’t need blanching and cooks quickly! It can be eaten raw if desired. It provides a nice crunch to any stir fry, similar to water chestnut.
For the pork marinade, I added in store bought “char siu” sauce which can be readily found at the Chinese grocery store. It provides an added sweetness. You can change up the marinade with just light soy sauce, sugar, water and hoisin sauce, which will still turn out delicious.
Another healthy and delicious recipe for you! Also, this makes a quick weeknight dish.
- 1 pound pork tenderloin-cubed
- 2½ cups of broccoli including the stems
- 2½ cups of the nagaimo-peeled and sliced about ½ inch thick
- 1 cup of carrots-peeled and cut ¼ inch thick
- 1 tsp each of shallots, ginger and garlic- minced
- A handful of green onions
- 1 cup of stock (I had pork stock, but can use chicken or vegetable)
- Oil for cooking
- Enough water to blanche the carrots
- Marinade for the pork:
- 1 tsp of hoisin sauce, charsiu sauce and dark soy, 1 tsp of of thinly sliced ginger and garlic, drizzle of vegetable oil, ½ tsp of corn starch, 1 tsp of water
- Slurry of ⅓ cup of oyster sauce, ⅓ cup of water and 2 tsp of corn starch
- As pork tenderloin is a lean cut, thin it out with a mallet to tenderize the meat, and then cut it into smaller pieces.
- In a bowl, add all the ingredients for the marinade and mix well. Taste it first and adjust as needed. Add the marinade to the pork and mix. Cover and refrigerate for a few hours or overnight.
- Cut all the vegetables.
- Blanche the carrots in a pot.
- In a pan, add oil and stir fry the pork. When cooked through, remove from the pan.
- Using the same pan, cook the shallots, ginger, followed by the garlic.
- Next, add in the broccoli, carrots and nagaimo. Add the stock.
- Last, add the meat back in.
- Make the cornstarch slurry with the hoisin sauce and add to the stir fry. Cook for a few minutes.
- Sprinkle with the green onions and serve.
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