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Stir-fried gingery yams
Stir-fried gingery yams


  • 500g golden or pink yams
  • 1 Tbsp sunflower or safflower oil
  • 1 Tbsp finely grated peeled ginger
  • ¼ tsp salt
  • 1 hot red chilli, halved, deseeded and finely chopped
  • ¼ tsp sesame oil
  • 3 Tbsp chopped coriander
  • ½ lime

Stir-fried gingery yams

Julie Biuso
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Wash yams, trim ends and pat dry with paper towels. Slice into rounds. Dry off on paper towels.

Heat a wok over medium-high heat until lightly smoking, then add the sunflower or safflower oil and let it get nice and hot. Add yams and stir-fry for 4 minutes, stirring every 20 seconds or so.

Season with salt, then add ginger and chilli and stir-fry, stirring constantly, for 1 minute more. Stir in sesame oil. Tip yams into a serving dish, stir through coriander and squeeze over lime. Serve immediately.

Cook's tip

This stir-fry is excellent with steamed fish and baby bok choy.

From Taste magazine, July 2010.

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