Fried Fungus with Yam

Name: Fried Fungus with Yam
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 10g Fungus; 250g Yam; 4 Green Red Pepper; Some Green onion ginger; a little White pepper; 2 cloves garlic; 1 teaspoon Cooking Wine; Some salt; 1 teaspoon sesame oil

by Fable 7656

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Fried fungus with yam is a delicious and healthy dish. It has the characteristics of delicious taste, rich taste, comprehensive nutrition and good health. The method of fried fungus with yam is very simple, especially suitable for the elderly and children to eat frequently.

Ingredients

10g Fungus
250g Yam
4 Green Red Pepper
Some Green Onion Ginger
a little White Pepper
2 cloves Garlic

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1 teaspoon Cooking Wine

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Some Salt

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1 teaspoon Sesame Oil

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Fried Fungus with Yam

1. Ingredients: Chinese yam, soaked fungus, green and red pepper, garlic, green onion, ginger

2. Peel the yam, first cut into sections, and then cut into diamond-shaped pieces

3. Soak the cut yam in clean water to prevent oxidation and blackening.

4. Processing accessories: remove the seeds of green and red peppers, cut into small diamond-shaped pieces diagonally, mince the green onion, ginger and garlic separately

5. Boil water in a boiling pot, add the soaked yam and soaked fungus to blanch the water after boiling, and blanch for about 30 seconds to remove.

6. The blanched yam and fungus are placed in cold water to keep the yam crisp.

7. Put the bottom oil in the pot, add the green onion, ginger, garlic and stir fry for a fragrance

8. Add 1 teaspoon of cooking wine and a little white pepper to stir-fry the aroma.

9. Stir-fry well, add the blanched fungus, yam, and green and red peppers and stir-fry evenly over high heat

10. After stir-frying evenly, add appropriate amount of salt and stir-fry again evenly.

11. Pour a teaspoon of sesame oil before serving.

12. A crisp, refreshing, nutritious healthy vegetable is ready!

Tips:
The yam is easy to oxidize and turn black after peeling, so soak it in cold water after cutting it out to prevent it from turning black and affecting the taste and appearance of the yam.