Stir Fried Yams

by Bronwen Laight

Ingredients

Yams
The vegetable that we refer to as yams in New Zealand is a tuber that originates in Peru and Bolivia. The yams we see referred to in American recipes are actually a type of kumara. Yams (the NZ sort) can be eaten roasted, boiled, steamed, stir fried, raw, or in a stew or curry. The skins are very thin and tender so therefore peeling them is not necessary.
Stir Fried Yams
2 cups of sliced yams
1 tsp grated ginger
2 tsp cooking oil
1 tsp sesame oil
Chilli-to taste
Salt –to taste
Coriander

Directions

Heat the cooking oil in a wok and add the sliced yams and fry for approx. 5 minutes before adding the ginger, sesame oil, chilli and salt. Fry for another 2 or 3 minutes then remove from heat and add chopped fresh coriander and serve.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!

— Lila

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