Hot Dishes
Stir-Fried Yam, Cucumber and Wood Ear
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This vibrant and nutritious stir-fry combines crisp Chinese yam, tender wood ear mushrooms, and refreshing cucumber for a dish that’s as delicious as it is healthy. The Chinese yam is carefully sliced and blanched to retain its satisfying crunch, while the wood ear adds a delightful chewiness. Paired with thinly sliced cucumber for a fresh contrast, the ingredients are stir-fried to perfection with aromatic scallions in peanut or salad oil. A quick toss with a splash of water ensures the flavors meld beautifully without losing texture. Perfect for a light yet flavorful meal, this dish stands out with its balance of earthy, fresh, and umami notes. Don’t forget the chef’s trick—seasoning the wok properly prevents sticking and enhances the dish’s wok hei aroma. Serve hot for a simple, wholesome, and visually appealing dish that’s sure to impress!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- Chinese yam 200g
- wood ear 50g (soaked)
- cucumber 150g
The aromatics
- scallions 20g (chopped)
The sauce & seasonings
- salad oil or peanut oil 1 tbsp
menu_book Directions
1
Step 1
First, wash and peel the Chinese yam, and it’s recommended to wear gloves to avoid skin irritation. Peel the yam in water to prevent the release of its sticky liquid. Soak the wood ear in water for at least 6 hours and wash it clean. Wash the cucumber but do not peel it.
2
Step 2
Cut the cucumber into segments about 2 fingers long at an angle.
3
Step 3
Stand the cucumber segments upright and slice them into approximately 2mm thick pieces to create the desired diamond-shaped slices.
4
Step 4
Cut the Chinese yam into 2mm thick slices at an angle and boil them in water for about 2 minutes, or until they are slightly cooked but still crisp. Be careful not to overcook them.
5
Step 5
Place the cooked yam slices, cucumber slices, and soaked wood ear on a plate, ready to be stir-fried together.
6
Step 6
Heat a wok with salad oil or peanut oil, then add chopped scallions and stir-fry the wood ear, yam, and cucumber over low heat. Add salt to taste and stir-fry quickly.
7
Step 7
Add a tablespoon of water and continue stir-frying over medium heat for 2-3 minutes, until the cucumber and wood ear are slightly cooked. Serve hot.
8
Step 8
Take a photo and show respect before serving.
9
Step 9
To prevent the wok from sticking, heat it with oil until it’s about to smoke, then pour the hot oil over the wok’s surface several times. Discard the oil, add new oil, and stir-fry the ingredients over medium heat.
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