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Stir-fried Chinese yam: ginisa ang nablanchang yam, wood ear, at karot sa mabangong sibuyas, tinimplahan ng asin at cornstarch slurry.
Hugasan at talupan ang Chinese yam, hiwain sa hugis-rombo. Punitin ang wood ear sa maliliit na piraso. Hiwain ang karot sa hugis-rombo.
Wash and peel the Chinese yam, then cut into diamond-shaped slices. Tear the wood ear into small pieces. Cut the carrot into diamond-shaped slices.
Hugasan ang sibuyas na mura at hiwain nang manipis.
Wash the scallion and chop into rings.
Banlian sa kumukulong tubig ang Chinese yam, wood ear, at karot.
Blanch the Chinese yam, wood ear, and carrot in a pot of boiling water.
Hugasan sa malamig na tubig ang nablanchang sangkap at patulain. Initin ang kawali at igisa ang sibuyas-dahon hanggang mabango.
Rinse the blanched ingredients in cold water and drain well. Heat a wok and stir-fry the chopped scallion until fragrant.
Idagdag ang Chinese yam, wood ear, at iba pang sangkap at haluing-haluin.
Add the Chinese yam, wood ear, and other ingredients and toss to stir-fry.
Timplahan ng asin, ibuhos ang cornstarch slurry, haluin hanggang pantay ang sarsa, at ilipat sa plato.
Season with salt, drizzle in the cornstarch slurry, stir until evenly coated, then transfer to a plate.
