Uploaded May 2026 | Updated September 2026, 2 weeks ago
Chinese yam stir-fry with celery and cloud mushrooms is a very popular home-style side dish throughout China.
During my two-week journey through northern Xinjiang, I ordered this dish multiple times at different restaurants. Among all the rich, spicy, and heavily seasoned dishes we enjoyed, this simple stir-fry stood out because of its light, clean, and refreshing flavor.
The Chinese yam is tender with a gentle crunch, the celery adds freshness, and the cloud fungus gives the dish a wonderful springy texture. Together, they create a simple yet incredibly satisfying vegetable stir-fry that pairs beautifully with rice and stronger-flavored dishes.
In this video, I will show you step-by-step how to prepare this easy Chinese yam stir-fry at home.
👉 Full blog post, printable recipe, and detailed cooking tips:
tasteasianfood.com/chinese-yam-stir-fry
⏱️ TIMESTAMPS
00:00 Introduction
00:57 Preparing the Chinese yam
01:38 Preparing the vegetables
03:05 Making the stir-fry sauce
03:43 Blanching the vegetables
04:49 Stir-frying everything together
06:48 Recipe
Ingredients (Serves 2–3)
250g Chinese yam (山药 / 淮山)
15g dried cloud fungus/wood ear fungus (云耳)
130g carrot
230g celery
3 stalks green onion
3 cloves of garlic
4 thin slices of ginger
2 tbsp cooking oil
Stir-Fry Sauce
1 tsp salt
1/2 tsp sugar
1 1/2 tbsp light soy sauce
2 tbsp water or stock
1 tsp cornstarch
1 tbsp water
Method:
1. Peel and slice Chinese yam into 3mm half-moon slices. Blanch for 1 minute and drain.
2. Soak dried cloud fungus for 20 minutes until expanded. Rinse and drain.
3. Slice carrot, celery, green onion, garlic, and ginger.
4. Blanch carrot and celery for 2 minutes until crisp-tender. Blanch the cloud fungus for 30 seconds. Drain well.
5. Mix salt, sugar, light soy sauce, and water or stock to prepare the stir-fry sauce. Prepare cornstarch slurry separately.
6. Heat oil in a wok. Sauté garlic and ginger until fragrant.
7. Add Chinese yam, carrot, celery, and cloud fungus. Stir-fry over high heat for 1–2 minutes.
8. Add stir-fry sauce and adjust seasoning if needed. Stir in cornstarch slurry until lightly thickened.
9. Add green onion sections, toss briefly, then serve hot.
#ChineseCooking #ChineseYam #StirFry
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Chinese yam stir-fry with celery and cloud mushrooms is a very popular home-style side dish throughout China.
During my two-week journey through northern Xinjiang, I ordered this dish multiple times at different restaurants. Among all the rich, spicy, and heavily seasoned dishes we enjoyed, this simple stir-fry stood out because of its light, clean, and refreshing flavor.
The Chinese yam is tender with a gentle crunch, the celery adds freshness, and the cloud fungus gives the dish a wonderful springy texture. Together, they create a simple yet incredibly satisfying vegetable stir-fry that pairs beautifully with rice and stronger-flavored dishes.
In this video, I will show you step-by-step how to prepare this easy Chinese yam stir-fry at home.
👉 Full blog post, printable recipe, and detailed cooking tips:
tasteasianfood.com/chinese-yam-stir-fry
⏱️ TIMESTAMPS
00:00 Introduction
00:57 Preparing the Chinese yam
01:38 Preparing the vegetables
03:05 Making the stir-fry sauce
03:43 Blanching the vegetables
04:49 Stir-frying everything together
06:48 Recipe
Ingredients (Serves 2–3)
250g Chinese yam (山药 / 淮山)
15g dried cloud fungus/wood ear fungus (云耳)
130g carrot
230g celery
3 stalks green onion
3 cloves of garlic
4 thin slices of ginger
2 tbsp cooking oil
Stir-Fry Sauce
1 tsp salt
1/2 tsp sugar
1 1/2 tbsp light soy sauce
2 tbsp water or stock
1 tsp cornstarch
1 tbsp water
Method:
1. Peel and slice Chinese yam into 3mm half-moon slices. Blanch for 1 minute and drain.
2. Soak dried cloud fungus for 20 minutes until expanded. Rinse and drain.
3. Slice carrot, celery, green onion, garlic, and ginger.
4. Blanch carrot and celery for 2 minutes until crisp-tender. Blanch the cloud fungus for 30 seconds. Drain well.
5. Mix salt, sugar, light soy sauce, and water or stock to prepare the stir-fry sauce. Prepare cornstarch slurry separately.
6. Heat oil in a wok. Sauté garlic and ginger until fragrant.
7. Add Chinese yam, carrot, celery, and cloud fungus. Stir-fry over high heat for 1–2 minutes.
8. Add stir-fry sauce and adjust seasoning if needed. Stir in cornstarch slurry until lightly thickened.
9. Add green onion sections, toss briefly, then serve hot.
#ChineseCooking #ChineseYam #StirFry
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
