A 15-minute sauteed Chinese language yam recipe that may impress you with its crunchy texture and savory style.

Chinese language yam is a in style ingredient in Asian cooking, often in soups and stir-fries. It’s the star of all white meals, which profit our lungs. I like it greatest due to the wealthy fiber. So, it’s a wholesome and nutritious root vegetable.
In Chinese language medication, all white meals, together with Chinese language yam, radish, and lotus root, are believed to be tremendous wholesome for our lungs. Our household loves white meals on chilly winter days as a result of they’re wholesome and due to their texture and flavors. Beforehand, we had a pork bone soup. In that one, you’ll be able to substitute radish with Chinese language yam.

Style and Texture of Chinese language Yam

Chinese language yams don’t have distinctive tastes in contrast with different root greens. Nevertheless, their texture can differ primarily based on how they’re cooked, sharing similarities with the lotus root, one other in style white root vegetable.

When pan-fried or stir-fried, yams have a crunchy texture. Nevertheless, if cooked longer in soups, they are often fairly starchy however nonetheless fibery. This recipe is my favourite manner of cooking yams and retains a brilliant crunchy texture.

Step by Step Instruction

This can be a tremendous straightforward recipe that may be completed inside 10 minutes. So, I’ll name it the perfect fast facet dish for bigger meals. Firstly, let’s lower the Chinese language yam into thicker slices. Maintain your knife obliquely to chop bigger cross-sections.

In regards to the oil: I take advantage of common vegetable cooking oil this time. Butter or different animal fats is a superb possibility for a a lot stronger taste.

Add oil and place the yam slices in; proceed frying over gradual to center hearth till they’re effectively seared. Maintain tossing or transferring them with any instruments you like for a fair warmth.

As soon as seared, it takes about 6-7 minutes. Add gentle soy sauce, cumin powder, and chopped scallion. That’s it.

• 1/2 lengthy Chinese language yam peel the pores and skin and lower into thicker slices
• 1 tbsp. vegetable cooking oil or butter
• 1 tbsp. gentle soy sauce
• 1 tsp. cumin powder
• 1 tbsp. chopped scallion

• Put on a glove then peel the pores and skin of the yam. Maintain your knife obliquely to chop bigger cross-sections and lower the yam into thicker slices.

• Add oil and place the yam slices in; proceed frying over gradual to center hearth till they’re effectively seared. Maintain tossing or transferring them with any instruments you like for a fair warmth.

• As soon as seared, it takes about 6-7 minutes. Add gentle soy sauce, cumin powder, and chopped scallion.

Energy: 81kcal | Carbohydrates: 2g | Protein: 1g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Sodium: 418mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg