A 15 minute sautéed Chinese yam recipe that will impress you with its crunchy texture and savory taste.
The Chinese yam is a popular ingredient in Asian cuisine, usually in soups and stir-fries. It is the star of all white foods, which benefit our lungs. I love it more because it is rich in fiber. Hence, it is a healthy and nutritious root vegetable.
In Chinese medicine, all white foods, including Chinese yam, radish, and lotus root, are believed to be super healthy for our lungs. Our family loves white foods on cold winter days because they are healthy and because of their texture and flavor. Previously we had pork bone soup. In that, you can replace radish with Chinese yam.
Taste and texture of Chinese yam
Chinese sweet potatoes do not have unique flavors compared to other root vegetables. However, their texture can differ based on how they are cooked, sharing similarities with lotus root, another popular white root vegetable.
When stir-fried or pan-fried, sweet potatoes have a crunchy texture. However, when cooked longer in soups, they can be quite starchy but still fibrous. This recipe is my favorite way to cook sweet potatoes and maintains a super crispy texture.
Step by step instructions
This is a super simple recipe that can be completed in 10 minutes. So I’m going to call this the best quick side dish for larger meals. First we cut the Chinese yam into thicker slices. Taken the knife obliquely to cut larger cross sections.
About the oil: This time I use regular vegetable cooking oil. Butter or other animal fats are a great option for a much stronger flavor.
Add the oil and place the yam slices on top; continue frying over low to medium heat until golden brown. Keep tossing or moving them with your favorite tools for even heat.
Once scalded, IIt takes about 6-7 minutes. Add the light soy sauce, cumin powder and chopped shallots. That’s all.
- 1/2 long Chinese yam peel the skin and cut it into thicker slices
- 2 table spoon. vegetable cooking oil or butter
- 1 table spoon. light soy sauce
- 1 teaspoon. cumin powder
- 1 table spoon. chopped shallot
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Put on a glove and peel the skin of the yam. Hold the knife at an angle to cut larger cross sections and cut the yam into thicker slices.
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Add the oil and place the yam slices on top; continue frying over low to medium heat until golden brown. Keep tossing or moving them with your favorite tools for even heat.
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Once seared it will take about 6-7 minutes. Add the light soy sauce, cumin powder and chopped shallots.
Calories: 81kcal | Carbohydrates: 2G | Protein: 1G | Fat: 8G | Saturated fat: 1G | Polyunsaturated fats: 2G | Monounsaturated fats: 5G | Trans fats: 0.03G | Sodium: 418mg | Potassium: 80mg | Fiber: 1G | Sugar: 0.3G | Vitamin A: 105UI | Vitamin C: 2mg | Soccer: 30mg | Iron: 2mg
