Homemade Stir Fried Fungus With Chinese Yam

Savor the delightful fusion of textures and flavors with Homemade Stir-Fried Fungus and Chinese Yam. Crisp and earthy black fungus meet the subtly sweet and starchy notes of Chinese yam, expertly seasoned and wok-tossed to perfection. This wholesome dish embodies a harmonious blend of tradition and innovation, promising a delectable culinary experience.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Appetizer

Cuisine: Chinese

Keyword: stir fry chinese yam recipe, stir fry huai shan recipe

Servings:

Calories: 121kcal

Author: Vivian He

Cost: 5

Ingredients

50 g black fungus
100 g carrot
100 g Chinese yam
3 slices ginger
1 teaspoon salt
½ tablespoon peanut oil
1 teaspoon seasoning sauce

Instructions

We put the bought fungus out, put it in a large basin, put a basin of water in the basin. Add some flour, or you can also add some rice washing water, and then stir with your hand. After stirring, do not care about it. Let it soak for a few minutes. After soaking, pour away the soaking water and rinse it with clean water.
Get the yams and the carrots. The carrots are still nice to peel, just peel them how you normally peel them. Then slice the carrots. But yams are more troublesome, because some people get itchy when they touch them. So be careful, when peeling the yams, put on a pair of disposable gloves, and then peel the yams. Then slice the yams and put the yams in a bowl with water and vinegar to prevent oxidation.
We take the pot out, wash the pot with boiling water. Then add water to the pot, turn on the heat, bring the water to a boil, then put the yams, carrots and fungus into the pot separately. And cook them one by one. Scoop them out and put them in a bowl to set aside.
Take out the cooked yams and carrots. Add 1/2 tablespoon of peanut oil into the wok, heat it and stir fry them in a wok with chopped ginger.
We take out the black fungus, put it in the basin and add some water. Then add 1/2 teaspoon of salt into the water. Soak the black fungus in salt water for a while, and then take it out and wash it. When the yams are almost brown, add the black fungus to the wok and stir with the yams.
And then add 1/2 teaspoon of salt to the yams, and add 1 teaspoon of seasoning sauce which are used for flavor and freshness. When we add these spices, the yam stir-fried fungus will be more flavorful and delicious.
Then put the lid on the pot, let the yams and fungus stew for about a minute. And then open the lid. At this time, a thick smell wafted out. In this way, our yam stir-fry fungus is completed, come quickly to put it out of the pot!

Nutrition