Cold Dishes

Colorful Yam

Name: Colorful Yam
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 4 servings
Ingredients: shiitake mushrooms; black fungus; Chinese yam; carrots; bell peppers; corn kernels; scallions; ginger; garlic

timer 15 MIN

signal_cellular_alt Advanced

person 4 servings

Recipe

About This Recipe

This vibrant and nutritious stir-fry combines earthy shiitake mushrooms, crunchy black fungus, and tender Chinese yam with colorful bell peppers, carrots, and sweet corn for a visually stunning vegetarian dish. The key to its irresistible texture lies in the careful preparation—blanching the vegetables locks in their crispness, while a quick wok toss with aromatic scallions, ginger, and garlic infuses every bite with savory depth. A light yet flavorful sauce of cooking wine, broth, and a hint of sesame oil elevates the natural sweetness of the ingredients. Perfectly balanced with a touch of salt and sugar, this dish delivers a satisfying mix of crisp-tender textures and umami richness. Packed with nutrients and bursting with fresh flavors, it’s a wholesome meal that’s as delightful to the eyes as it is to the palate. Ideal for health-conscious food lovers seeking a delicious meat-free option!

Instructions

Detailed preparation guide

servings 4

Total Time 15m

shopping_basket Ingredients

Main Ingredients

Chinese yam 200g
shiitake mushrooms 5 dried pieces
black fungus 5 dried pieces

The aromatics

carrots 1 medium carrot (100g)
bell peppers 1 medium bell pepper (100g)
corn kernels 1/2 cup (100g)

The sauce & seasonings

scallions 2 stalks (30g)
ginger 1 small piece (10g)
garlic 3 cloves (10g)

menu_book Directions

Step 1

Soak 5 dried shiitake mushrooms and 5 dried black fungus in warm water until they become soft, then remove the stems and cut them into strips for later use.

Step 2

Boil a root of Chinese yam in boiling water for 2 minutes, then peel and cut it into slanted slices. Soak the slices in lightly salted water for later use. Cut carrots and bell peppers into cubes.

Step 3

Blanch the bell peppers, carrots, corn kernels, shiitake mushrooms, and black fungus in boiling water for 1 minute, then rinse them with cold water. (Add some salt and oil to the boiling water)

Step 4

Heat a wok, add oil, and wait until the oil is 60-70% hot. Add minced scallions, ginger, and garlic and stir-fry until fragrant.

Step 5

Quickly add all the ingredients and stir-fry them together. Sprinkle some salt, sugar, 2 teaspoons of cooking wine, 1 tablespoon of high broth or water, and 1 small spoon of chicken essence. Finally, thicken the mixture with water starch, drizzle with a few drops of sesame oil, and serve.

Step 6

The dish is colorful, with a beautiful appearance and a crispy yet tender texture. It is fresh, fragrant, and rich in nutrients, making it an excellent vegetarian dish.

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