Yamu to harapenyo no itamemono / yam and jalapeno pepper saute with oyster sauce

A bit sweet and slightly spicy. Yam and oyster sauce contribute to the sweetness, while sauteed jalapeño pepper adds a softly spicy tingle.

<Ingredients>

1 small/medium yam (165 g in photo)
1 jalapeño pepper
2 tsp sake
1 tsp oyster sauce
1 tsp soy sauce
Black pepper, to taste
1 tsp oil (for sauteing; not in photo)


<Directions>
1.

Cut yam into matchsticks.
Seed and slice jalapeno pepper into a size that matches yam, or thinner.

2.

In a frying pan, heat oil, and saute yam on medium low heat until somewhat tender (bends slightly when picked up), about 5 minutes.

Add jalapeño pepper, and saute until somewhat tender.

3.

Add sake, oyster sauce and soy sauce, and saute until liquid is gone.

Add black pepper to taste.
Ready to serve.

<Notes>

• Both sweet and regular potatoes also work. Takenoko no mizumi boiled bamboo shoots are great too.
• If you don’t want anything spicy, use green pepper instead of jalapeño.
• Carrot is a nice addition.