This is the third of a series of recipes using yam. When there is only 2 of us (my wife and I) to finish up a whole yam, we have to cook it in different ways as there is no way we can finish a whole yam in one sitting.
Anyway, as yam is sweetish in taste, it is suitable to fry it together with pork tenderloin (the most tender part of pork). I prefer this compared to potatoes as potatoes are not as flavourful. This is not the well-known dish of yam with belly pork slices but more alike the recipe using potatoes and is served in many chinese homes. Again, it is pretty simple to cook and comes in two distinct processes. The first is to pre-fry the yam slices and the second is to cook the pork and yam together in a quick stir-fry. The only problem which you may encounter during cooking is the dwindling number of yam slices. Huh? Well, I had a habit of nicking the fried yam slices one by one and by the time I am ready to cook it with the pork, I’d finished 1/4 of the fried yam slices already! It’s so sweet and delicious!
This is the recipe for Stir Fried Pork Tenderloin with Yam
- 100 grammes pork tenderloin (sliced thinly (about 5mm thick, marinade with a few dashes of light soya sauce, white pepper powder, 1 teaspoon of chinese cooking wine and lightly dusted with corn flour)
- 100 to 150 grammes of yam (sliced thinly)
- 3 cloves garlic
- 1 cup warm water
- Oil for deep frying the yam slices
- 3 teaspoons dark soya sauce
- 2 teaspoons oyster sauce
- Salt to taste
Deep fry yam slices in medium high heat till yam slices become golden brown and set aside.
Remove oil leaving behind approximately 1 1/2 tablespoons of the oil in a wok. Add garlic and pork tenderloin slices and stir fry till pork turns colour.
Return fried yam slices to wok and stir fry together whilst adding seasoning and 1/2 cup water. Dish up and serve when sauce thickens and is tasteful to your liking.
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