Gingered Yams Recipe - Cooking Index
Gingered Yams Recipe - Cooking Index
Ginger and yams have a long history in Chinese cuisine. In primitive times, wild yams were dug from the forest during famines. The ancient Chinese believed that a bite of ginger a day kept the doctor away. Today in China, some yams and ginger are planted in the same beds. I don't know if this ginger-yam team will keep you young, but it will surely satisfy your appetite.
Type: Vegetables| 2 lbs | 908g / 32oz | Yams - peeled, and |
| Cut into 2" cubes | ||
| 2 | Thin slices ginger - crushed | |
| 1/2 cup | 118ml | Fresh orange juice |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 tablespoons | 30ml | Chopped crystallized ginger |
| Salt - to taste |
Place yams and ginger slices in a large pot with water to cover. Bring to a boil, reduce the heat, cover, and simmer until the yams are tender, about 30 minutes. Drain; discard the ginger.
Place the hot yams, orange juice, and sugar into a food processor and process just until smooth. (Or mash the hot yams with a potato masher until only fine lumps remain, then add the orange juice and sugar and continue mashing until smooth.) Remove to a serving bowl, stir in the crystallized ginger, and add salt to taste. Serve warm.
This recipe yields 4 servings.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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