Wood Ear Mushroom with Chinese Yam Stir Fry
If you're looking for a simple yet nutritious dish, Wood Ear Mushroom with Chinese Yam Stir Fry is a perfect choice. The tender texture of Chinese yam pairs wonderfully with the crispness of wood ear mushrooms, making it not only delicious but also great for digestion. It's an easy and satisfying meal to enjoy.
Required Ingredients and Substitutes
Main Ingredients
Wood Ear Mushrooms: Provide a crisp texture and rich nutrition.
Chinese Yam: Adds a soft texture and is highly nutritious.
Aromatics
Green Onions: Add fragrance and flavor.
Seasonings
Salt: A must-have for seasoning.
White Vinegar: Prevents Chinese yam from oxidizing and turning black, while adding a mild tangy flavor.
Sesame Oil: Enhances the overall aroma and flavor.
Vegetable Oil: Used for stir-frying to enhance the dish’s texture.
Substitutes
Wood Ear Mushrooms: Can be replaced with Tremella (Silver Ear), though the texture will differ slightly.
White Vinegar: Can be replaced with lemon juice, which has a similar anti-oxidizing effect.
Sesame Oil: Can be replaced with olive oil, although the flavor will be different.
How to Rehydrate Dried Wood Ear Mushrooms?
Rehydrating dried wood ear mushrooms is simple. Soak them in room temperature water for 1-2 hours, and they will fully expand. Start by rinsing the mushrooms thoroughly and cutting off the tough root ends. Place them in a large bowl, and add 5-6 times the amount of water. It's best to change the water once during soaking to ensure the mushrooms are clean.
To determine if the mushrooms are fully rehydrated, simply feel them with your hands. If they are completely soft and the wrinkles have opened up, and they feel smooth to the touch, they are ready to use.
How to Select High-Quality Chinese Yam?
When selecting Chinese yam, focus on the appearance and texture. Look for a smooth skin, even color, and a plump shape. When holding it, it should feel heavy and firm, with no soft or moldy spots.
Fresh Chinese yam will release a white sticky liquid when cut, which is a sign of good moisture content. When purchasing, it's best to choose medium-sized yams. Larger ones may not be as tender, while smaller ones tend to have lower nutritional value.
Important Tips
Wood Ear Mushroom Blanching Time: Don’t blanch the wood ear mushrooms for too long; 1 minute is enough. Over-blanching will cause the mushrooms to lose their crispness, affecting the texture. The purpose of blanching is to remove impurities and preserve the mushrooms' tenderness.
Handling Chinese Yam: After slicing the yam, soak it immediately in a vinegar-water solution to prevent oxidation and discoloration. The vinegar helps keep the yam white and reduces its stickiness, making it smoother to eat. Be sure to control the blanching time to under 2 minutes to avoid over-softening the yam, which could affect its texture when stir-frying.
Oil Temperature Control: When stir-frying wood ear mushrooms, make sure the oil is hot before adding them to the pan. The oil temperature should not be too low. High heat will quickly lock in the moisture, making the mushrooms crispier and more tender, which enhances the overall flavor.
Seasoning Appropriately: Since Chinese yam is mild in flavor, season it moderately. Add salt in two stages: the first when stir-frying the mushrooms, so they absorb the flavor, and the second when adding the yam, so the yam can evenly absorb the seasoning, maintaining a balanced taste.
Using Sesame Oil: Sesame oil should be added last to avoid overheating and losing its aroma. By adding it toward the end of the stir-frying process, the sesame oil’s fragrance will be maximized, enhancing the overall flavor of the dish.
Control the Heat: When stir-frying, keep the heat at medium-high and stir-fry quickly. Overcooking the mushrooms and yam will cause them to lose their original crispness and tenderness, affecting the texture.
Pairing Side Dishes: This dish has a refreshing flavor, so it pairs well with slightly stronger-flavored side dishes, such as pickled vegetables or preserved vegetables, adding depth to the meal.
INGREDIENTS
Main Ingredients
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·150g rehydrated wood ear mushrooms
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·300g chinese yam
Additional Ingredients
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·20g green onions
Seasonings
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·3g salt (for blanching)
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·5ml white vinegar
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·5g salt (for stir-frying)
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·5ml sesame oil
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·15ml vegetable oil
COOKING STEP
Step 1
Prepare 150g of rehydrated wood ear mushrooms; peel and slice 300g of Chinese yam; chop 20g of green onions into fine pieces.
Step 2
Boil water in a pot, add 3g of salt, and blanch the wood ear mushrooms for 1 minute, then remove.
Step 3
Place the yam slices in boiling water, add 5ml of white vinegar, blanch for 2 minutes, and then transfer to cold water.
Step 4
Heat 15ml of vegetable oil in a pan, add the wood ear mushrooms and stir-fry for a few seconds.
Step 5
Add the yam slices, 5g of salt, and stir-fry evenly.
Step 6
Add the chopped green onions and drizzle in 5ml of sesame oil to season.
Step 7
Stir-fry for a moment, then remove from the pan and plate.
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Recipe Variations
Add Carrots: Shredded carrots can be added to enhance the dish's color and texture. The sweetness of the carrots pairs wonderfully with the mild flavor of Chinese yam.
Add Chicken Breast or Shrimp: For a more nutritious dish, you can add shredded chicken breast or shrimp. This not only enriches the flavor but also boosts the protein content.
Add Soy Sauce: A small amount of light soy sauce or regular soy sauce can be added to deepen the savory taste, perfect for those who enjoy a bolder flavor.
Add Dried Chilies: If you like a spicy kick, consider adding some dried chilies while stir-frying. This will add fragrance and a slight heat to the dish.
Add Pine Nuts: Finish the dish with a sprinkle of pine nuts. This will give the dish a crunchy texture and elevate the overall flavor complexity.
FAQs:
During stir-frying, use high heat and ensure the oil is hot enough. Once you add the yam slices, stir-fry quickly and avoid leaving them in the pan too long. The entire stir-frying process should take about 1 minute.
When blanching, extend the time to about 2 minutes, as black wood ear mushrooms are thicker and need a bit more cooking time to remove any residual odor.
Additionally, the slight bitterness of Chinese yam is neutralized by the vinegar, making the dish taste fresher and more refreshing.
When stir-frying, use high heat and stir quickly to lock in the yam's moisture. Preheat the pan, add oil, and wait for the oil to heat up before adding the yam slices to ensure that they stay firm and don’t become mushy.
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