Chinese Yam is popular health foods in China, Korea, Taiwan, and Japan. It is considered a delicacy in the region and usually served as a side-dish.
Chinese yam is known as Huai-Shan in Chinese and as Nagaimo in Japanese. It is a root of a flowering vine that grows through out the year in Asian region.
Chinese yam is a medicinal food item that is usually prescribed for liver detoxification, for blood purification, to support kidneys and joints, and for hair loss. It is known to promote the yin qualities, that is it is cooling and nourishing in nature.
Chinese Yam Preparation and Consumption
Chinese yam is crunchy and kind of bland in taste. Like most of the yams, the roots can cause irritation to the skin when you are cleaning them. Hence, always wear gloves or put mustard oil on your hand before you peel the yam.
Since it can lead to irritation to the skin, it shouldn’t be eaten raw. It should always be cooked by stir-frying, frying, or by adding to soups and curries.
This recipe is prepared in Japanese style with Soy sauce and sesame seeds. It is simple, delicious, super-quick, and highly nutritious. What else could you ask for? Some more! Yes, it is great for hormone balance and for your gut. This recipe should be taken in limited quantity or avoided during pregnancy.
Chinese Yam Stir-Fry with Sesame Seeds and Soy Sauce
- Heavy Bottom Pan
- 20 g Chinese Yam about the size of 1 long stalk
- 1 tbsp Soy Sauce
- 2 tbsp Roasted Sesame Seeds White or Black
- 2 Garlic Cloves
- 1 Medium Onion
- 2 tsp Miso paste optional
- 1½ tbsp Cooking Oil Any pure cooking oil
- 2 tsp Vinegar optional
- 1½ tsp Jaggery powder or Brown sugar optional
- Wash and peel the yam. Put the gloves on or put mustard oil on your hands while peeling the yam, otherwise your hands may feel itchy for a while.
- Now cut the yam horizontally to get thin discs. Keep aside.
- Finely chop onion and garlic and keep aside.
- Heat a pan and add cooking oil.
- Once the oil is hot, add the oinion and garlic mix. Stir well till the mix turns golden brown.
- Now add soy sauce, vinegar, jaggery powder and miso paste and stir well for few seconds.
- Add in the yam. Mix well and cover the pan.
- Let the mix cook on low heat for about 7-10 mins till the yam is slightly soft.
- Do not overcook as it will lead to mashed version, which is not so nice for texture and hence experience.
- Yam would be cooked yet crunchy and that part tastes great!
- Serve with steamed rice and other sides/soups. Enjoy!
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