Last Updated on March 13, 2021 by Simon Fan
Arrowhead is a name given to several species of plants that belong to the genus of Sagittaria, because of their arrowhead-shaped leaves.
Although nowadays arrowhead is rarely seen at food markets in the US, it was once a favorite food of many Native American tribes. Their edible corms were collected and consumed as a food source, which is why it is sometimes called Indian potato. High in starch and with a taste somewhat between potatoes and chestnuts, the corms were eaten raw, boiled, roasted, mashed, or ground into flours. Some tribes even used the plant for medicinal purposes.
It puzzles me why arrowhead has become obscure in the US. Perhaps new food trends will push it to stardom again, just as what happened to other ancient food staples such as quinoa.
Before that happens, your best chance to find arrowhead (of a different but very similar species) is in Chinatown, because its star power has never faded in Chinese cooking. Called ci gu (茨菰) in Mandarin, it arrives at the markets during the winter months and is a popular food around Chinese New Year.
After you trim the shoot and bottom of the arrowhead corms and peel them, you can use them very much the same way as potatoes in stir-fries, braises, or soups. For example, any “meat and potatoes” recipe would work nicely with the arrowhead.
The recipe I’m sharing below is one of my favorite ways of cooking the arrowhead. The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together. For your ultimate “meat and potatoes” experience, deep-fry sliced arrowhead to make fantastic chips!
You can use store-bought five-spice powder; however, for best results, make your own by following my recipe here.
Braised beef and arrowhead with five-spice powder
Serves 2
Ingredients
2 tablespoon vegetable oil
14 oz (400 g) beef (chuck or round), cut into 2-inch (5 cm) cubes
1-inch (2.5 cm) piece of ginger, crushed
1 tablespoon Shaoxing wine
1 cup water
½ teaspoon Chinese five-spice powder
1 tablespoon soy sauce
¼ teaspoon sugar
9 oz (255 g) arrowhead corms, ends trimmed, peeled, and cut in half
Salt and freshly ground white pepper
1 scallion, thinly sliced
Directions
- Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the beef and sear until golden brown, 2 to 3 minutes. Add the ginger and wine, and stir-fry for 15 seconds. Add the water, five-spice powder, soy sauce, and sugar. Bring the liquid to a boil, then reduce to a gentle simmer.
- Cover and simmer, skimming surface scum from time to time, until the beef is tender, about 1 hour.
- Uncover and add the arrowhead. Bring the liquid to a gentle boil and cooked, uncovered, until the arrowhead corms have turned soft and the cooking liquid has reduced, about 15 minutes. Adjust the seasoning with salt and pepper. Serve garnished with the scallion.
