One effect that the Coronavirus shutdown and a (periodically) snowed-in Beijing have is a tendency for all of us to want to nest. It is the time for comfort food, a good movie, noise cancelling earphones to block out the rowdy kids in the house and just mellow into a warm, contented couch potato.
There is nothing wrong with that. Only for the fact that doctors left and right are dishing out advice about how to stave off the possible effects of the coronavirus by boosting our immunity. But what does one do if you don’t have your handy dandy consommé ingredients to prepare your grandma’s heal-all winter soup?
Worse still, what do you do when all your familiar ingredients are sold out at the local grocery and all you have left are brown, purple, and suspiciously looking white roots that are anything but the radishes you are used to?
Simple. You approach them.
The brown root is a Chinese yam or 山药 (ShanYao). Despite its rough exterior, Chinese yam has been a key ingredient in Chinese cuisine. Chances are you might have had it, or maybe chose to pass on it, at a hotpot establishment because when pealed, it reveals white flesh with a sweet aftertaste.
It’s famed for its high nutrition content as well as being an aide in digestion, and is believed to relieve or even heal coughs. It is also low in calories so it is generally a healthy snack alternative for those trying to lose weight. It also comes highly recommended for diabetics as it is known to reduce blood glucose levels.
What You Will Need
Ingredients:
- Chinese yam, 650g
- Green peppers, 60g
- A small carrot
- Green onion
Preparation:
- Wash the yam thoroughly before peeling it and chopping it into fine slices. Soak the slices in water to avoid oxidizing until you are ready to use them, then pat dry with kitchen napkins.
- Clean the green onion and dice it into small sections, set aside. Do the same for the carrot and pepper.
How To Make It:
Boil some water in a wok over high heat, then add the yam slices. Wait until the water boils for a second time, then drain the water and the slices into a colander. Place aside.
Dry the wok and preheat it, this time adding a dash of cooking oil. Add in your green onions when the oil is sufficiently hot and fry the onions for five to ten seconds. Add in carrot and green peppers. Stir to mix them well and fry for one minute.
Add in the yam and stir the ingredients together, letting them fry for one to two minutes. You can choose to season with a pinch of salt or pepper or add an extra helping of chili flakes to give it a real punch.
Turn off the heat and let it rest for a moment before serving.
And there you have an easy, quick, vegan, gluten-free meal full of all the healthy goodness you need.
Photos: pixabay,
