UTILIZATION AND COMPOSITION OF OMENTAL VEGETABLES 45 
is readily distinguished from it by greatly elongated pods. The 
pods for market are picked before they become too coarse or tough. 
Yard-long beans are packed in bunches of 10 to 20. 
To cook with meat. — Break off and discard the ends of 15 yard- 
long bean pods, wash what remains of the beans well, and cut in 2 
to 2!/2 inch lengths. Slice 1 pound 
lean beef or pork and mix it with 1 
teaspoon cornstarch, 1 teaspoon soy 
sauce, and a little pepper. Put in 
heated pot IV2 teaspoons peanut oil, 
a little ginger and garlic, and 1 tea- 
spoon salt. Add the meat, stir, and 
fry for about half a minute. Add the 
beans and stir for another half min- 
ute. Then add one-half cup water 
and cook until the beans are tender. 
GROUP 
AQUATIC AND ROOT VEGETABLES 
Arrowhead ( Sagittaria sagittlfolia ) . 
(Fig. 41) 
Chinese name: Chee-koo (T'sz-ku) 
Japanese name : Kuwai 
Shape: Conns, cylindrical or slightly 
tapering at both ends, or flattened and ter- 
minated by an elongated sprout. Two to 
five lines encircling corm or rootstock. 
Size: One to one and one-half inches 
long; three-fourths to 1% inches wide. 
Color: Gray, bluish-gray, or yellowish 
skin ; light yellow or buff flesh, depending 
upon the variety. 
The arrowhead is a fleshy corm 
from a stoloniferous perennial hav- 
ing long petioles and leaves of arrow- 
head shape; hence the name. It 
grows in marshy or swampy areas. 
On the island of Oahu arrowhead has 
escaped cultivation and may be often 
seen in swamps associated with the 
bulrushes. Arrowhead is a prolific 
aquatic plant. A corm when planted 
will send out eight or more runners 
as soon as the root system is estab- 
lished. Each of these runners pro- 
duces a new corm at its end. Arrowhead when cut is yellow-buff, and 
has the consistency of sweetpotato. Each corm weighs one-half to 
1 ounce. 
To prepare for the table. — Wash and pare one-half pound arrow- 
head; cut it in slices about three-sixteenths inch thick. Slice one- 
half pound lean pork and mix with 1 teaspoon cornstarch, a little 
pepper, and 1 teaspoon soy sauce. Put in heated pot iy 2 teaspoons 
peanut oil, one-half teaspoon salt, 1 slice ginger; add the pork and 
Figure 40. — Yard-Ions beans 
