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Stir-fried Wood Ear Mushrooms with Chinese Yam
A quietly nourishing stir-fry where slippery wood ears meet cool, crunchy Chinese yam and carrot, gently braised until tender and finished with a splash of light soy for a clean, healthy plate.
Instructions
- 1
Pour 15 milliliters of rice oil into the wok.
- 2
First, put 100 grams of carrot slices into the pan and stir-fry until partially cooked.
- 3
Add the blanched and soaked black fungus, and stir-fry evenly.
- 4
Add an appropriate amount of water.
- 5
Cover the pot and simmer for 5 minutes.
- 6
Add 100 grams of yam slices and continue to simmer for 2 minutes.
- 7
Pour a spoonful of light soy sauce.
- 8
Stir-fry evenly and then it is ready to serve.
- 9
Finished product image.
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Ingredients
Main Ingredients
- Chinese yam100 g
- Carrot100 g
- Dried wood ear mushrooms10 g
- Waterto taste
Seasonings
- Rice bran oil15 ml
- light soy sauce1 spoon