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.

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