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
- 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.