Stir Fried Yams

by Bronwen Laight


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


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.

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