Yam Pepper and Carrot Stir-fry Recipe

White, green, and orange, this yam and carrot stir-fry recipe is colorful as well as nutritious, and it only takes you 30 minutes to cook. See how it's done.

Yam Pepper and Carrot Stir-fry Recipe

Wok, bowl, plate

200g/ 7 oz.yam, peeled, cut into small cubes

1 carrot, cut into slices

3 pieces cloud ears, soften by soaking in cold water for 20 minutes before cook

1 green pepper, cut into slices

1 tbsp.chopped scallion

1 slice ginger, crushed

1 garlic clove, crushed

1 tsp.salt, or to taste

1 tbsp.light soy sauce

2 tbsps.vegetable oil for stir-frying

1. Preheat a wok over medium high heat for about 30 seconds, then add 2 tbsps.vegetable oil and swirl to coat the surface and the bottom, when hot, saute scallion, ginger, and garlic, about 30 seconds, but do not brown (P1).

P1

2. Put yam, carrot, cloud ears, and green pepper back into the wok, stir fry over high heat, swirl into 1 tbsp.light soy sauce, continue to cook for about 3-5 minutes, or until cooked (P2).

P2

3. At the last minute of cooking, taste and season with salt, stir briefly to mix everything well, serve on a plate then (P3).

P3