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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
