The Niubi Chef is a monthly column where we introduce a unique Chinese spice or foodstuff and describe how locals typically prepare it. Now's your chance to master Chinese cuisine!
A hairy, tubular vine that’s native to Asia, Chinese yam – which literally means ‘mountain medicine’ in Mandarin – frequents many a hot pot menu, and resembles white radish when peeled and sliced. The taste is similar to water chestnut, but with a slightly firmer and slimier texture. It is the only species of yam that can be eaten raw.
What is the point, you may ask, of consuming yet another oddly shaped root vegetable when taro, sweet potatoes and spuds have the job covered? Chinese yam packs in significantly more nutrients than its starchy counterparts, which are digested more like carbohydrates by the body.
Plus, as its name suggests, shan yao is treated like medicine in China to cure disorders related to the stomach, spleen, lungs and kidneys. It’s a powerful immune system booster and has been proven to control diabetes and treat premature ejaculation and leukorrhagia (think twice before Google imaging that).
In the 1800s, Chinese yam was introduced to the United States, where it was mainly planted for decorative purposes (its shiny leaves are neatly shaped like arrowheads). It now grows wild there, and has become an invasive species in some areas, including Great Smoky Mountains National Park.
Though usually prepared with black mu’er (木耳, regrettably known as ‘edible tree fungus’ in English), Chinese yam can also be stir-fried alone with hot peppers and carrots, dipped in hot pot or stewed in a savory pork rib soup. For the sake of convenience (and to please as many picky eaters as possible), The Niubi Chef introduces a very basic stir-fried recipe this month that preserves both the original flavor and core nutrients of Chinese yam for moderately adventurous diners. Enjoy!
Ingredients (serves 2-3):
2-3 fresh Chinese yams
1 carrot
1-2 red chili peppers (optional)
30g (2 tbsp) green onions or green garlic
15ml (1 tbsp) cooking oil
salt (to taste)
Method:
1. Peel and rinse yams and carrot; cut evenly into thin, circular slices.
2. Soak the yam slices in filtered water to remove sticky texture. Set aside.
3. Rinse and cut green onions and chili pepper at an angle into 2-centimeter sections (see photo). Set aside.
4. Warm a wok on high heat; pour cooking oil into wok.
5. Add yam and carrot slices and mix vigorously. Pour in filtered water as needed to avoid burning.
6. After 20 seconds, add a dash of salt. Stir-fry for another 3-4 minutes on high heat until carrots are tender.
7. Add in chili peppers and green onions. Stir-fry for another minute and add in salt to taste.
8. Turn off heat; place mixture in a shallow serving bowl and serve with rice.
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