Stir-fried arrowroot/nga gu with Chinese leek and sausage

This imported bulb-like tuber is only available in the market a month or two before the Lunar New Year.  Yesterday morning, as I was thinking what vegetables to buy and cook for dinner, then all of a sudden I saw this arrowroot or known as 'nga gu' in Chinese, and not having to give any second thought, I grab hold of some and there they are, waiting to be cooked in my home kitchen.  Come to think of it, they really comes in early this year!

I love cooking it with Chinese leek and sausages or even with slice pork or chicken meat. It is a simple dish but yummy.  Here's to share.....

Few simple ingredients:

• 4 bulbs nga gu (peel and sliced)
• 3 stalks Chinese leek (peel off the hard leaves and sliced)
• 2 Chinese sausages (soak with hot water, peel off the skin and sliced)

• 1 tbsp shallots (sliced)
• 1/2 tbsp garlic (chopped)
• 1 1/2 tbsp oyster sauce
• 1/2 tsp grounded pepper
• 1/4 cup of water 
• Cooking oil

Few simple steps to cook:

1. In a clean wok heat 3 tbsp oil till medium heat, arrange the nga gu slices in batches, turning over till both sides are lightly brown, dish and drain till all is complete.
2. With the left over oil saute shallots and garlic till fragrant, add in Chinese sausages and saute well.
3. Add in Chinese leek, give it a quick stir, then add in nga gu and after few stir, if the dish is too dry, sprinkle a bit of water over and add in oyster sauce.
4. When all are well combined add the rest of the water and let it simmer for 1 to 2 minutes, stirring from time to time.
5. When the dish is almost dry sprinkle the pepper over give it another quick stir to mix and off the heat.
6. Dish and serve hot with rice.

Note:  This arrowroot also makes good and yummy home-made chips.