Wood Ear Mushrooms with Chinese Yam Slices

Introduction:

Today, I am going to share a recipe that I like not only because it involves the ingredients that I like (wood ear mushrooms and Chinese yam), but also because it is composed of multiple colors. You must have remembered that I mentioned before that all colors of vegetables should be included in your daily diets.

Ingredients:

Wood Ear Mushrooms: 150 g

Chinese Yam: 150 g

Green chili pepper: one medium-sized

Red chili pepper: one medium-sized

Seasonings:

Salt: 4 g

MSG: 2 g

Pepper powder: 1 g

Vegetable oil: 4 tablespoons

Sichuan pepper: 10 corns

Garlic clove: 1

Scallion: 5 g

Starch: 3 tablespoons

Preparation Work:

1. Wash the Chinese yam clean, remove the skin, wash it again, slice it into 5 mm thick slices, and cover the surface of the slices with starch;

2. Pour 3 tablespoons of vegetable oil into a clean wok, and put the wok on high heat or full flame;

3. When the oil gets hot, turn the heat or flame lower and put the Chinese yam slices into the oil one by one; (Take the slices out of the oil when it turns to gold in color.)

4. Slice the garlic clove;

5. Chop the scallion coarsely;

6. Wash the wood ear mushrooms clean and rip them into large pieces with the hands;

7. Wash the chili peppers clean, remove the stems and seeds, and cut them into pieces.

Cooking Steps:

1. Pour the leftover of the vegetable oil (1 tablespoon) into the wok which is cleaned and dried, and preheat it until the oil gets 30% hot;

2. Drop the Sichuan pepper corns into the wok;

3. When the flavor of the pepper corns is smelled, turn off the heat for a while and take the Sichuan peppers out;

4. Turn the high heat or full flame on again, and drop the garlic slices and chopped scallion into the wok to make the wok fragrant with their flavors;

5. Pour 2 tablespoons of water along the edge of the wok;

6. Drop the wood ear mushrooms into the wok, stir briefly and wait for seconds on high heat or full flame;

7. Add the salt, MSG, vegetable oil and pepper powder to season it;

8. Drop the deep-fried Chinese yam slices and the green and red chili pepper slices into the wok;

9. Dish it out after the soup become thickened.

Cooking Tips:

I am not sure if the soil where the Chinese yam is grown or the season. But the Chinese yam that I have bought is nothing like what I enjoyed in my childhood. If you can find some fresh and tender Chinese yams then, you are really lucky.

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