Ingredients
Yam (peeled and sliced diagonally)
1 stick
Auricularia auricula (fresh)
1 small hand
Green and red peppers (cut into small pieces)
1 each
Chicken Essence
1
Water starch
half spoon
The method of stir frying yam with fungus
- Boil the water in the pot, add some salt and white vinegar (this is the key to making yam crispy and not turning black), pour in yam, fungus, and green and red pepper, and blanch for 2 minutes
- Take out the controlled dry water for later use
- Stir fry scallions and garlic in a separate wok until fragrant
- Pour in blanched ingredients
- Seasoning with salt and chicken essence, drizzle with water starch
- Stir fry evenly over high heat and you’re ready to serve
- Crispy and refreshing, nutritious and delicious!
