Black and White Stir-Fry with Bell Peppers
A quick and colorful stir-fry featuring tender Chinese yam, earthy wood ear mushrooms, and crisp bell peppers in a savory sauce. The name comes from the striking contrast between the black mushrooms and white yam.
Story
This simple home-style dish brings together textures and colors that make every bite interesting. The wood ear mushrooms add a satisfying crunch while the bell peppers provide sweetness.
Ingredients
Chinese yam
200g, peeled and sliced
dried wood ear mushrooms
30g, soaked and drained
green bell pepper
1, sliced
red bell pepper
1, sliced
garlic
2 cloves, minced
ginger
1 small piece, minced
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
salt
to taste
sesame oil
1 teaspoon, optional
Instructions
1
Prepare the vegetables
Soak the dried wood ear mushrooms in cold water for about 20 minutes until softened, then rinse thoroughly and drain. Slice the Chinese yam into thin rounds or half-moons. Cut both bell peppers into bite-sized strips.
2
Blanch the yam and peppers
Bring a pot of water to a gentle boil. Add the sliced Chinese yam and bell pepper strips. Blanch for about 1 minute until slightly tender but still crisp. Drain and set aside.
3
Stir-fry everything together
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir for 30 seconds until fragrant. Add the wood ear mushrooms first and cook for 1 minute, then add the blanched yam and bell peppers. Toss everything together for 2-3 minutes. Season with soy sauce and salt to taste. Drizzle with sesame oil if using, then serve immediately.
