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Tuesday, December 17, 2013

Fried Mixed Vegetables In Yam Ring

This dish was prepared upon request by my hubby.  Usually, I wouldn't cook this kind of dish cos' the fat content is very high.  The fragrant crispy skin of the yam ring is too 'fatty' to my liking.  But once awhile [months-years] it's alright, hehehe!.  Anyway, we all enjoyed it very much especially the young girl at home [my niece/god-daughter].

For the accompaniment, I prepared an easy vegetarian stir fry mixed vegetables.  You can use any combination of ingredients from assorted mushrooms, carrots, tofu puffs or beancurd to carrots, broccoli, green peas/beans etc.  All are as good.
Instead of making just one yam ring, I made 3 smaller yam rings  for easier frying, so that I don't have to use too much of oil.   The yam rings do not look very fluffy cos' I reduced the vegetable shortening from 3 tablespoons to 2.
original recipe from Yum Yum magazine with some modifications
[serve 6]
For Yam Ring:
300 gm yam - peeled and sliced
70 gm tang mien flour [wheat starch]
1 tsp 5 spice powder
1/2 tsp salt
1 tbsp oyster sauce
2 tbsp vegetable shortening
For Mixed Vegetables:
1/2 tbsp oil
a few slices of ginger
3 dried mushrooms - soaked and quartered
a few fresh abalone mushrooms - cut
10 tofu puffs - halved
1 small carrot - peeled and cut into cubes
1 small broccoli - cut into small florets
some fried cashew nuts - optional
1/4 tsp salt, dash of pepper
1 tbsp each of oyster sauce and Shaoxing wine
100 ml water
1 tbsp cornstarch for thickening
  1. Yam Ring - steam yam until soft.  Mix wheat starch with some hot boiling water, mix into a dough.  Combine all other ingredients together.  Mix into a soft yam dough.  The dough is not sticky.  Chilli in the fridge for about 2 hours.
  2. Remove yam dough and shape into a big ring.  Deep fry in hot oil until golden brown.  Dish and drain.  Place onto a serving platter.  [I made 3 smaller ones and a few rectangular pieces]
  1. For the Mixed Vegetables - heat oil in wok, saute ginger until aromatic.  Add in mushrooms, carrot and tofu puffs.  Stir fry, add in seasoning and water to cook.
  2. Lastly add in broccoli to cook.  Stir in thickening.
  3. Dish out and spread over fried yam ring.  Garnish with some fried cashew nuts.   Serve immediately.
Notes: Alternatively, you can blanched all the ingredients, then do a quick stir fry before serving with yam ring.

Notes: Visit this site for its' Nutritional Facts [here]
I'm sharing this post with Cook-Your-Books Event #7 
hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Sokehah Cheah said...

Wow, this is laborious, Kimmy. I always like to order this dish when I have a vegetarian dinner. Looks yum as I like yam very much.

Phong Hong said...

Kimmy, I know this one is very "ho chiak"! I like to eat the yam ring but I most likely won't do this at home. Too much work :)

kitchen flavours said...

We would sometimes order this when eating out. Yours looks delicious! I have never tried making this at home.
Thanks for sharing with CYB!

Kimmy said...

Hi Cheah, when making the yam dough, I said to myself 'why didn't I order this at the restaurant?' but while eating it I said 'worth the trouble', hehehe!

Kimmy said...

Hi Phong Hong, when I was frying it, I regreted doing it. But when I saw my hubby and young girl enjoying it, I was thinking when I can prepare it again, hehehe!

Kimmy said...

Hi Joyce, I'm always happy to see this dish at Chinese course dinners. It is really yummy!

lena said...

hi kimmy, i love this dish so much that i order it quite often at the restaurant. I tried making the yam rings twice but failed, once they all pecah and 2nd time, the ring cam e out too starchy and tough! if i want to make again, i shall refer to your post..better make smaller rings like you did!

Kimmy said...

Hi Lena, yes it is easier to handle the smaller rings. The texture is good. I forgotten to take a cross section of the fried yam ring... Busy enjoying it, hehehe!

Anonymous said...

But plus tell me what is the thing u use to fry it ? It look like some kind of pot. Doesn't look like wok. And how u take it out

Kimmy said...

Hi Anonymous, I used a small pot so that I don't need much oil to fry the yam ring. When crispy, I lightly pour it onto a serrated ladle over a big bowl to collect the oil.

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