Shanyao root 山藥 or huái shān (淮山) or in Cantonese it's called wai san is a kind of wild root sold relatively cheap and abundant sold in any Asian market in New York City.The official name is called as "Dioscorea opposita" . Huai Shan 淮山 has a sweet and neutral properties. It is use for treating the kidney, lung and spleen.
At first I have no idea what is this whole long ugly look tuber called..When I'm food shopping with Gertrude in Chinatown in Brooklyn she pointed out to me that the ugly look root called hui shan or wai san or yam root.I heard of dried wai san but not never used any fresh root for my soup.I saw this root sold everywhere in Asian market but never attempted to try it once.I always used dried wai san or huai shan in my herbal soup like
"bak kut teh" or ginseng soup.I wonder how this fresh wai san taste from dried wai san.So for my new experiment, I grab 3 small tubers home.I understand this type of tuberous root is full of health benefits.It's have soft crunchy texture after boiled.The taste is not bad at all.. Read HERE!! for more information...
3 small tubers of wai san or huai shan or yam root,peeled( be careful when peeling,the texture is sticky and gluey) and cut about 1 inch each
5-6 strip pork ribs or pork in bone, blanched or boiled lightly to remove grease or fats
10 pieces large red pitted dates,washed
2 candy dates,washed
2000 ml water or more if needed
salt to taste
1:Peel the skin of wai san or huai shan root carefully.The texture is sticky and gluey .Then cut the root into 1 inch each.Washed and drained.
2:Prepare ribs or pork in bone in boiled water to washed the grease or fats.Wash again in cold water after boiled.Use medium large stock pot to fill water with ribs or pork in bone at high heat.
3:When the water rolling boil,lower the heat to medium high.Simmer the ribs or pork in bone for 30 minutes before add in red and candy dates.Boil for another 30 minutes before add in cut wai san root.
4:If water level depleted,add more water in the stock pot.Boil for another 30 minutes before add in salt to taste.Check the seasoning.
5:Remove stock pot from heat and serve warm.