large Japanese mountain yam
3 green onions
1-3 cloves garlic, crushed
1 Tbsp coconut oil
2 Tbsp Tamari soy sauce (wheat-free)
~1/4 cup water
1/8 tsp Chinese five spice
Heat the coconut oil in a skillet to medium. Peel the yam, then slice it crosswise into 1/4 inch thick pieces. Add the onion and garlic to the skillet and saute for a few minutes until they begin to soften.
Add the yam slices and the remaining ingredients. Sauté, being sure to toss frequently.
The water will thicken into a sauce. Once it does, cover as you continue to sauté and toss.
Add more water if needed, as you want to finish with a bit of sauce.
Once the yams have all turned translucent, they are done.