Yacon Stirfry

There’s been a couple of yacon rattling in my refrigerator and I wanted to do something beyond my usual salad of shredded yacon with lemon juice. After some Googling, I found yacon.wordpress.com which not surprisingly features a number of yacon recipes. For something a little different, I decided to use their beef and yacon stirfry recipe as inspiration. The yacon itself adds a slightly sweet crunchy, not unlike water chestnuts. The original recipe called for Asian greens, but I had broccoli greens from Nevermore and they added such great flavor. Feel free to sub in bok choy or spinach.

Yacon and Mushroom Stirfry

  •  3 tbsp vegetable oil, divided
  • 4 eggs
  • salt
  • 1 medium onion, sliced
  • ½ lb mushrooms, sliced (I used white because they’re cheap, but shiitakes are nice)
  • 1 bunch broccoli greens, destemmed and chopped
  • 1 lb yacon, peeled and shredded
  • ¼ cup hoisin sauce

Heat 2 tbsp oil in a large skillet over medium heat. In a bowl, scramble eggs with a pinch of salt. Add to the skillet and cook to your desired hardness. Set eggs aside.

Add remaining oil, turn heat to medium high, then add onions. Cook about 5 minutes, until translucent. Add mushrooms and cook for another 5 minutesm until mushrooms and onions are lightly browned. Add greens, yacon and hoisin sauce and allow to cook until greens are soft, about 5 minutes. Fold (cooked) eggs in, until ingredients are evenly coated. Serve over rice or noodles. Serves 4.


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