🍽️ How to Make Shanyao Mu Er (Stir-Fried Yam and Wood Ear Mushrooms)

🧆 Ingredients

• 200g Chinese yam
• 50g dried wood ear mushrooms (rehydrated)
• 1 carrot
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• Vegetable oil for stir-frying
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Wear gloves when handling Chinese yam to avoid skin irritation. Rinse the yam under running water, then peel it with a vegetable peeler. Immediately place peeled yam slices in a bowl of water with a splash of vinegar or lemon juice to prevent discoloration.
   • Peel and slice the carrot into thin, even pieces for uniform cooking.
   • Place dried wood ear mushrooms in a bowl of warm water and soak for 20–30 minutes until fully rehydrated. Rinse thoroughly under running water, checking for any grit or debris, and trim off any tough stems.
   • Mince the garlic and ginger, and chop the green onions. Set all ingredients aside.

2. Blanch Yam and Carrot:

   • Bring a pot of water to a boil. Add a pinch of salt and a few drops of oil to help preserve the vegetables’ color.
   • Add the yam and carrot slices to the boiling water. Blanch for 1–2 minutes until just tender but still crisp. The yam should turn slightly translucent and the carrot should brighten in color.
   • Immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking and maintain their crunch. Drain thoroughly before stir-frying.

3. Stir-Fry:

   • Heat 1–2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
   • Add the minced garlic and ginger, stirring quickly until fragrant but not browned (about 20 seconds).
   • Add the drained yam, carrot, and wood ear mushrooms. Stir-fry for 2–3 minutes, tossing constantly to ensure even cooking.
   • Pour in the soy sauce and sprinkle the sugar and salt evenly over the vegetables. Continue to stir-fry for another 1–2 minutes, ensuring the seasonings are well distributed.
   • Taste and adjust seasoning if needed.

4. Finish:

   • When the vegetables are crisp-tender (the yam should be slightly crunchy and the wood ear mushrooms chewy), add the chopped green onions and toss briefly.
   • Remove from heat and serve immediately for the best texture and flavor.
   • Optional: Drizzle with a few drops of sesame oil before serving for extra aroma.

Key Points:

• Do not overcook the yam or mushrooms; they should retain their distinct textures.
• Always check wood ear mushrooms for any remaining grit after soaking.
• Serve the dish hot to enjoy its crispness and freshness.

💡 Tips

• Wear gloves when handling raw yam to avoid skin irritation.
• Do not overcook to retain crunchiness.
• Adjust seasoning to taste.
• Serve immediately for best texture.