Stir-fried Yam with Alfalfa

Last updated 2026-11-10 — Stir-fried Yam with Alfalfa — Alfalfa is originally a type of forage grass. In spring, the tender sprouts freshly emerged from the ground have a unique and pleasant flavor when eaten. During times of famine, mature alfalfa could also serve as food to stave off hunger. The tender alfalfa shoots are pinched off, cleared of any debris, washed free of dust, then boiled, cooled in water, squeezed dry, and chopped. It’s important to plunge the boiled alfalfa into cold water to cool it down — it must not be left to cool naturally, or it will turn yellow and lose its palatability. The yam (or potato) is washed with its skin on, then steamed or boiled until cooked, peeled, and grated into shreds using a grater. In a pan, heat an appropriate amount of oil and sauté with seasonings until fragrant. Add the chopped alfalfa and grated yam, stir well while frying until evenly heated, and it’s ready to eat. In the past, during times of hardship, poorer families who had no yams could still survive by eating just the alfalfa — even without oil.