Spicy Chinese yam stir fry
Author: Ujwala Chintala
Serves: 4
- 3-4 young Chinese yam
- 1 onion
- 1 bell pepper
- 1-2 carrot
- 5 green or red chilies (Optional if you want to make it spicy)
- ¼ Tsp black mustard seeds
- ¼ Tsp cumin
- 2 tbsp healthy oil as olive or coconut oil
- Salt
- 1½ Tsp ujwala's delicacies spice powder (https://www.ujwalasdelicacies.com//multipurpose-vegan-gluten-free-spice-powder/)
- 1 Tbsp fresh grated coconut.
- ½ bunch cilantro
- Peel and slice Chinese yam and carrots. If yams are not tender, boil them for 5 minutes.
- Julianne cut onion, bell pepper.
- Add oil to a pot. Heat to medium.
- Add red chilies if you choose to add. Fry till golden brown.
- Add mustard seeds. Fry till they splutter.
- Add cumin. Fry till golden brown.
- Add green chilies if you choose to add. Stir.
- Add onions. Fry till soft.
- Add carrots and Chinese yam. Stir. Close the lid and cook for 4-5 minutes. Or until a little soft.
- Now add remaining vegetables. Add salt as needed. Stir.
- Sprinkle 1½ tsp ujwala's delicacies spice powder and coconut. Stir well.
- Garnish with fresh cilantro.
- Serve with quinoa or cooked cracked wheat or wheat tortillas
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/spicy-chinese-yam-stir-fry/
3.5.3226