Have you tried Kung Pao Shan Yao (Chinese Yam) before? You are probably familiar with Kung Pao dishes, such as kung pao chicken and for meatless version such as kung pao tofu, or kung pao ‘squid’. I first had this Kung Pao style with shan yao was when I had lunch at 4000 Plateau restaurant in Chengdu. It’s definitely a surprising and delicious change. The yam pieces are fried until crisp on the outside, then tossed in a savory, slightly numbing sauce that coats every single bite. I seriously couldn’t stop eating!
What is Shan Yao (山药)?
Shan yao (山药), or Chinese yam, is a tuber with a dense, slimy texture and a mild flavor. In Chengdu, the local variety is called tie gun shan yao (铁棍山药), which translates to “iron rod Chinese yam.” It’s slimmer and darker-skinned than Nagaimo (Japanese mountain yam). The latter is often found at major Asian grocery stores. Both have a slimy texture when raw, but Chinese yam is denser (see picture below) so it’s great for frying and tossing in a wok. Warning from mom, sometimes you’ll get itchy hands when handling it, but I haven’t had that before. On the other hand, I use Nagaimo in soups, eat it raw, or grate it and use as a binder. They also come in dried which is perfect to make tea or add to soups.
How to prepare shan yao in this dish?
First, boil! This step quickly cooks the shan yao and removes some extra sliminess, which makes it easier for coating.
Second, coat with a thin layer of cornstarch. I chose cornstarch for the crisp. I used a flour sieve to get an even layer of coating on the shan yao.
Third, double fry. This step gives the shan yao a good crispy outer layer and allows it to absorb the sauce really well.
What’s the component in this Kung Pao?
Personally for this Kung Pao dish, it’s all in the sauce. It has that perfect balance of sweet, sour, savory, and just a little numbing heat from the hua jiao (Sichuan peppercorn). Each shan yao piece is coated evenly and the texture holds beautifully. The carrot and wo sun (celtuce) add a fresh crunch, and the roasted peanuts round everything out.
Kung Pao Shan Yao (Chinese Yam) Steps
Step 1 — Prepare the shan yao, carrot and celtuce
Peel and cut the shan yao into small rounds, about 1cm thick. The smaller and more even your pieces, the faster and more evenly they cook. Repeat with carrot and celtuce.
Bring a pot of water to a boil, add the shan yao, and cook for about 2-3 minutes. Drain well and pat dry — this step is important, so the cornstarch can coat nicely on the shao yao. Once dry, toss the pieces in a thin, even layer of cornstarch.
Step 2 — Double fry the shan yao
Heat oil to 350°F (175°C). Fry the shan yao until lightly golden, then remove and drain. Increase the oil temperature to 375°F (190°C), then fry again until the outside is crisp and golden. Remove and set aside. The double fry is what gives you that satisfying bite that holds up when you toss it in the sauce. For the pan-fry method – Heat a pan with a thin layer of oil, enough to cover the bottom of the pan and set over medium heat. Place the coated shan yao pieces in the pan, then pan-fry until crisp on each side, about 2–3 minutes per side.
Step 3 — Mix the sauce
In a small bowl, combine the salt, sugar, Chinese black vinegar, soy sauce, dark soy sauce, and cornstarch slurry. Stir well and set aside.
Step 4 — Stir fry
Heat a wok over medium heat and add a little oil. Add the ginger slices, hua jiao, and dried chillies. Stir fry gently until fragrant — keep the heat medium to low here, as hua jiao burns easily and turns bitter. Add the carrot and celtuce and stir fry for about a minute. Add the fried shan yao and toss to combine. Swirl in the sauce and quickly toss everything together until every piece is evenly coated. Add the roasted peanuts, give it one final toss, and serve immediately.
Kung Pao Shan Yao FAQ
Shan yao: Pat the shan yao very dry after boiling before coating in cornstarch — any moisture will prevent it from crisping up properly when fried.
Double fry: The first fry (350°F, ~175°C) cooks the shan yao through; the second fry (375°F, ~190°C) gives it that crisp exterior that holds up in the sauce. Feel free to pan-fry if you prefer to — I would pan-fry each side over medium heat until golden brown, about 2–3 minutes each side.
Hua jiao: Use medium-low heat when frying this as hua jiao burns quickly and turns bitter — you want it fragrant, not dark.
Dried chillies: Seeds removed for a milder heat. Leave them in if you like it spicier.
Wo Sun (Celtuce): A type of lettuce that’s grown for its stem. It has a mild, slightly nutty flavour with a great crunch. If you can’t find it, you can substitute celery for a similar crunch.
Try my other Kung Pao dishes
This Kung Pao Shan Yao (Chinese Yam) is
- packed with sweet savory sauce with a touch of numbing sensation
- perfect as-is or with a bowl of rice
- vegan
- gluten-free with the right sauces
- allium-free
- a new and fun way to try Chinese yam if you’ve never cooked with it before
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking!
Kung Pao Shan Yao (宫保山药) – Chinese Yam
Ingredients
- 6 ounces shan yao Chinese yam, peeled
- ¼ cup carrot diced
- ¼ cup celtuce / wo sun diced
- ½ teaspoon hua jiao Sichuan peppercorn, plus more for extra numbing
- 3 dried chilies seeds removed for less heat
- 6 thin slices ginger
- 2 tablespoons roasted peanuts
- Cornstarch for coating and slurry
- 1 cup oil for frying
- Water
Kung Pao Sauce
- 3 teaspoons sugar
- 2 teaspoons soy sauce
- 3 teaspoons Chinese black vinegar
- ⅛ teaspoon salt
- 1 teaspoon dark soy sauce
Instructions
- Prepare the shan yao: Peel and cut the shan yao into rounds about 1cm thick — the smaller and more even, the faster they cook. Bring a pot of water to a boil and cook the shan yao for about 2-3 minutes. Drain well and pat dry. Toss in a thin, even layer of cornstarch to coat (about 2 tablespoons).
- Double fry: Heat the oil to 350°F (180°C). Fry the shan yao until lightly golden, then remove and drain. Increase the oil temperature to 375°F (190°C), then fry again until crisp and golden. Remove and drain on paper-lined plate.
- Mix the sauce: In a small bowl, combine the salt, sugar, Chinese black vinegar, soy sauce, and dark soy sauce. Mix the 1 teaspoon cornstarch with 5 teaspoons of water to make a slurry and stir it into the sauce. Set aside.
- Stir-fry aromatics: Heat a wok over medium heat with ½ tablespoons of oil. Add the ginger, hua jiao, and dried chilies. Stir-fry gently until fragrant, keeping the heat at medium-low — hua jiao burns easily and turns bitter.
- Toss and finish: Add the carrot and wo sun and stir-fry for about a minute. Add the fried shan yao and toss to combine. Swirl in the sauce and quickly toss until every piece is evenly coated. Add the roasted peanuts, give it one final toss, and serve immediately.
Video
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