Stir-Fried Chinese Arrowhead with Small Black Fungus

Lately, arrowhead is quite easily available at the market as it is the season which it is harvested. This year it comes very early, usually, we can only get them 1 month before Chinese New Year. When the lady who mans the noodle stall at the wet market saw my arrowheads, she suggested that I stir-fry it with pork and red fermented bean curd. When she came to know that I am a vegetarian, she suggested that I stir-fry these starchy corms with small black fungus.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2-3)
° 300g Chinese arrowhead or arrowroot, peeled and thinly sliced
° 1 small handful some black fungus, soaked and trimmed
° 1 thin slice ginger
° 1 piece red fermented bean curd (2cm x 2cm cube), mashed finely
° 1-2 tablespoons red fermented bean curd sauce, or to taste
° 1 tablespoon olive oil
° 125ml water

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the red fermented bean curb and stir-fry briskly until aromatic.
3. Add the Chinese arrowhead, black fungus and stir-fry briskly for a moment. Add water, red fermented bean curd sauce and simmer until the sauce is slightly dry.
4. Dish up, garnish with coriander leaves and serve hot.