Chicken and Yam Cake Oyster Sauce Stir-Fry Recipe

A light and healthy Asian-style dish.

Cooking time

15 minutes

Calories

178kcal

Sodium

0.8g

Nutrition facts are for one serving.

Directions

Remove the sinew from the chicken tenders and cut into chunks. Season with (A).
Cut the yam cake noodles into easy to eat lengths and parboil.
Remove the seeds from the bell pepper and cut into wedges. Roughly chop up the green onions.
Heat the sesame oil in a pot, add in and saute (1) and (2) and add in the bell pepper. Mix together (B) and pour in to adjust the flavor, then add and quickly mix in the green onions.

Cooking Basics

Yam cake - parboiling

If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.