Sautéed Yam with Soy Sauce

I was grocery shopping in Chinatown yesterday and came across a winter produce stand on canal street. The fresh Chinese yam (山药) really stood out among other vegetables being displayed so I bought two pounds. I decided to make a sautéed yam with soy sauce today.

About this recipe

This recipe teaches you how to cook sautéed Chinese yam with soy sauce, a popular Japanese home-style dish. Because Chinese yam is high in fiber and low in calorie, it’s perfect for people on a diet. Similar to carrot and daikon radish salad I previously shared, this recipe is another appetizer or side dish you can make in about 10 minutes!

I took a picture of the Chinese yam, this is how it looks. It normally comes in a long tubular shape and requires peeling before cooking. Unlike other yams, it’s a bit sticky inside. I recommend using a kitchen glove to handle or washing your hand immediately after dealing with it.

Chinese yams are typically in season during the fall and winter. They are inexpensive and wildly available in Asian grocery stores. Because they’re rich in protein and vitamins, they’re considered very healthy. As for taste, Chinese yam is mild with a hint of sweetness.

Making this dish is incredibly easy! After peeling the Chinese yams, I cut them into 1/2-inch slices and pan fried with oil for a few minutes until both sides are browned. When cooked through, the yams will turn slightly translucent from white with a slight crunchy texture.

A little bit of soy sauce goes a long way in flavoring the Chines yam. As a matter of fact, this is the only seasoning needed.

I like to serve the Chinese yams on a bed of lettuce and sprinkle some roasted sesame seeds sprinkled on top. If you like this recipe, please leave a rating and share it with your friends!