Date: 01/27/2024 01/28/2024
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Sweet and Sour Chinese Yam and Red Sweet Potato Cubes
Summary:
This is a soft yet crispy vegan dish where Chinese yam and red sweet potatoes are coated in a tangy and sweet sauce, creating a delicious and refreshing treat.
Ingredients:
Chinese yam 200g (peeled and diced)
Red sweet potato 200g (peeled and diced)
Cornstarch 3 tablespoons (for coating)
Vegetable oil as needed (for frying or pan-searing)
Sweet and Sour Sauce:
White vinegar 2 tablespoons
Sugar 3 tablespoons
Tomato ketchup 1.5 tablespoons
Light soy sauce 1 tablespoon
Salt 1/4 teaspoon
Water 50ml
Cornstarch 1 teaspoon (mixed with 2 tablespoons of water)
Instructions:
1. Prepare the Yam and Sweet Potato:
Peel and dice the Chinese yam and red sweet potato into small, even cubes. Rinse the yam to remove excess starch and drain well.
2. Coat with Starch:
Lightly coat the yam and sweet potato cubes with cornstarch to help them become crispy when cooked.
3. Frying or Pan-Searing (Fried Version):
Heat enough vegetable oil in a pan to 170°C. Fry the yam and sweet potato cubes until golden and crispy (about 3-4 minutes), then drain excess oil.
4. Pan-Seared Version (Healthier Option):
Heat a small amount of oil in a non-stick pan. Add the yam and sweet potato cubes and cook over medium-low heat until golden brown and tender inside (about 5-6 minutes). Set aside.
5. Prepare the Sweet and Sour Sauce:
In a pan, mix white vinegar, sugar, ketchup, light soy sauce, salt, and water. Heat over low heat until the sugar dissolves completely.
6. Thicken the Sauce:
Stir in the cornstarch slurry and mix quickly until the sauce thickens and becomes glossy.
7. Coat with Sauce:
Add the fried or pan-seared yam and sweet potato cubes into the sauce, tossing quickly to coat each piece evenly.
8. Serve and Enjoy:
Transfer to a plate, let cool slightly, and enjoy. The dish is crispy on the outside, tender inside, and has a perfectly balanced sweet and tangy flavor.
