Last Updated on November 24, 2025 by Simon Fan
I’ve featured Chinese yam (shanyao 山药), a popular ingredient in Chinese cuisine and traditional medicine, on my blog before: steamed quail and Chinese yam soup using the thicker variety, and steamed iron stick yam with osmanthus syrup with the thinner type.
In this post, I’m using this amazing tuber for a stir-fry with mushrooms. The thicker variety of the two, typically ranging from 1½ inches (3 cm) to 2½ inches (6.4 cm) in diameter, would be ideal for this preparation because of its crisp, tender texture. When thin slices of yam are blanched briefly and then tossed with the mushrooms, they retain their wonderful crispness and subtle sweetness. Tips for preparing Chinese yam: wear gloves to prevent possible skin itching and soak the peeled yam in acidulated water to prevent oxidation.
You can use any type of mushrooms for the dish. I’ve included five varieties: beech, golden needle (enoki), oyster, fresh shiitake, and cremini. Using an assortment of different mushrooms creates layers of texture and flavor, adding a touch of indulgence. Wood ear and dried shiitake mushrooms are good options too.
If you would like to add protein to the mix, consider eggs, seafood, or sliced beef, pork, or chicken.
You can find Chinese yam at Asian grocery stores. Sometimes it is labeled as nagaimo, its Japanese name.
Stir-fried Chinese yam with mushrooms
Serves 2
Ingredients
7 oz (200 g) Chinese yam
About 2 cups of water, mixed with 1 tablespoon white rice vinegar
7 oz (200 g) mushrooms, such as beech, golden needle, oyster, shiitake, and cremini
Sauce
¼ teaspoon salt
⅛ teaspoon sugar
⅛ teaspoon ground white pepper
1 teaspoon water
2 tablespoons vegetable oil
2 or 3 cloves of garlic, peeled and minced
1 scallion, cut crosswise into 2-inch (5 cm) sections
1½ oz (45 g) red bell pepper, cut into approximately ⅛-inch (3 mm) sticks
Directions
- Wearing gloves, peel the yam with a vegetable peeler. Cut diagonally into thin slices about ⅛-inch (3 mm) thick, and immediately transfer them to the acidulated water.
- Slice the mushrooms as needed, depending on the varieties you’re using.
- Mix the ingredients for the sauce in a small bowl.
- Bring a pot of water to a boil over high heat. Drain the yam slices, add them to the water, and blanch for 30 seconds. Transfer them to a colander to drain.
- Heat the oil in a wok or skillet over high heat until it starts to shimmer. Add the garlic, stir for 5 seconds, and then add the mushrooms. Stir-fry for 1½ minutes and mix in the sauce. Next, add the yam, scallion, and bell pepper. Stir and toss for 1 minute. Adjust the seasoning as needed and serve right away.
