Description
A stomach-friendly, beautiful medicinal veg dish where crisp Shan Yao (Mountain yam/Nagaimo) is quickly salt-fried with wood ear mushrooms and goji berries.
Restaurants serving Stir-fried Mountain Yam
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shan Yao(Nagaimo)
- Wood ear
- Goji berries
- Ginger
- Salt
- Rice wine
Instructions
- [Authentic Recipe]
- [Shan Yao Prep] Peel Shan Yao (Nagaimo), cut into 5mm thick rectangles (or half-moons). Soak briefly in vinegar water to prevent discoloration and remove excess mucilage.
- Rehydrate dried wood ear, cut bite-sized. Rehydrate goji berries.
- Heat oil in a wok, fragrantly sauté white scallion parts and shredded ginger.
- Briefly sauté wood ear, then toss in drained Shan Yao.
- Shan Yao gets too fluffy if overcooked, so toss on high for just dozens of seconds to retain a 'crisp' texture.
- Season with salt, a little chicken broth (or water), and a secret dash of rice wine.
- Finally scatter goji berries, thicken extremely lightly with potato starch slurry.
Learn more Spice, substitutes, tips
Key spices
Refreshing ginger aroma and goji berry sweetness
Substitutes at Japanese supermarkets
Japanese Nagaimo (made identically)
Pairing
Side for strong meat dishes (Dongpo Rou、etc.)
Trivia
[For Women] Often eaten raw as 'Tororo' in Japan, but generally 'stir-fried' or 'soup ingredients' in Taiwan/China. Frying draws out unique crispness and sweetness. A dish exuding restaurant luxury, highlighted by red goji and black wood ear.
Eating tips & etiquette
[Unique Eating] Elegantly taste the contrast of the Nagaimo—slick with oil outside, making a 'crisp' sound when bitten—along with the wood ear's crunch!
Allergen
None