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.

Ingredients

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

Seasoning

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