A Fusion Take on a Winter Vegetable
Ginger Meets Soy Meets Vinegar
This Fusion dish using Ginger may be made with either Yams or Sweet Potatoes. For those concerned about the sugars in these root vegetables, Yam has a lower Glycemic Load and may be considered healthier as a result.
The rather tart dressing contrasts nicely with the natural sweetness of the Yams.
For The Mixture:
1/2 cup Chinese Red Vinegar or Red Wine Vinegar|
2 tablespoons Grapesed Oil or other lightly flavored Vegetable Oil
1 tablespoon Honey
2 teaspoons Soy Sauce
1 tablespoon grated fresh Ginger
1/4 teaspoon ground Cayenne Pepper
For the Salad:
1 pound Yams or Sweet Potatoes
1/2 cup GreenOnions, thinly sliced
2 tablespoons Crystallized Ginger, finely julienned
First, prepare the Yams, or Sweet Potatoes, if you are using them. Peel and cut in pieces bout 2 inches by one-quarter inch by one-quarter inch.
Combine the ingredients of The Mixture in a small bowl and set aside for at least an hour.
While The Mixture is resting, steam the Yam over boiling water just until tender when pierced with a knife or skewer. This will take about six to eight minutes after the Water begins to boil in the bottom of the steamer. When the Yams are tender, plus into ice water to stop the cooking, rinse and set aside to drain well. The Yams should be thoroughly dry before combining and finishing the salad.
To finish the dish, mix the Yams in a bowl with the shredded Crystallized Ginger, the Cayenne Pepper and shredded Green Onions. Pour over The Mixture and mix thoroughly.
Chill for at least an hour before serving. It makes about four servings. This dish is good made with either Yams or Sweet Potatoes, but the Glycemic Load is less with Yams, which is a better choice for persons concerned about the sugars in root vegetables.
Chinese Red Vinegar from the Chekiang area is best for this recipe. Koon Chung is a reliable brand and readily available. Red Wine Vinegar can be a substitute