Have you thought of using this in Kung Pao?

Kung Pao Shan Yao - Chinese Yam! I've never thought of this tuber in kung pao sauce tasted this good! This is inspired by a few dishes I had in Chengdu restaurants such as 4000 Plateau. I used tie gun shan yao (Iron rod Chinese yam), which is slimmer and darker-skinned than Nagaimo (Japanese mountain yam). Quick tip - boil the shan yao then double fry to get that crisps layer. Hope you like this! Full recipe with pictures - https://woonheng.com/kung-pao-shan-yao-chinese-yam/ Blog: https://woonheng.com​ Instagram: https://www.instagram.com/woon.heng/​ Facebook: https://facebook.com/WoonHengKitchen/​ Pinterest: https://www.pinterest.com/woonheng/ ------------------------------------------------------------------------------------ How to google my recipes - 'woonheng+dishname' such as 'woonheng shan yao' 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