Stir Fried Ngah Gu 芽菇

The arrowhead bulbs or ngah gu 芽菇 are found abundantly during the Chinese New year festive season. Usually, they are sliced and fried into chips and eaten as a snack. They are crunchy, tasty and very addictive.


The ngah gu can also be stir fried with either meat or Chinese sausage. It's pretty crunchy and taste a bit like potato, no wonder, sometimes it's known as duck potato. It's a swamp tuber vegetable like the lotus root and water chestnut.


Stir fried ngah gu


500 gm arrowhead bulbs, (ngah gu)
200g lean pork, sliced
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp shredded ginger
2 sprig spring onions, chopped
2 tbsp oil
1 tsp oyster sauce
Salt, water

1. Peel and slice the ngah gu.
2. Heat 2 tablespoon oil in the wok.
3. Fry the ginger and shallots till golden brown.
4. Add in the chopped garlic and saute till fragrant.
5. Fry the pork with some salt.
6. Add the ngah gu and stir fry with some salt and oyster sauce.
7. Add enough water to just cover the ngah ku and simmer for a while, stirring occasionally.
8. When the ngah gu lightly softens, mix in the spring onions and dish out.
9. Serve hot with rice.