Wednesday, February 20, 2008

Stir-Fried Yam Bean

Yam bean is also known as bengkuang, jicama, chinese potato and mexican turnip. Due to its sweet, juicy and crunchy characteristics, it is often used to substitute bamboo shoots and water chestnuts. As a vegetable, yam bean is very versatile as it blends easily with most ingredients and seasonings. It can be eaten raw in both vegetable and fruit salads, cooked as various sweet and savoury dishes, or used as fillings for popiah, lumpia or spring roll (whatever the name is) :D 

My stir-fried yam bean is actually a lighter version of popiah fillings (plus string beans and minus the egg, bean sprouts, peanuts and sweet sauce). The dish is easy to make and it is joyfully delicious ^^

Stir-Fried Yam Bean

2 tsp oil
3 cloves garlic, minced
25 gr dry shrimp, soaked to soften, retain water

400 gr yam bean, peeled, grated, excess water removed
100 gr string bean, sliced
50 gr carrot, cubed
1 1/2 tbsp sugar
a pinch of salt

1) Stir-fry garlic and dry shrimp in oil until fragrant.
2) Add yam bean, string bean, and carrot. Stir-fry for 30 seconds.
3) Add sugar, salt and water from dry shrimp. Cook until tender.
4) Serve warm.

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