Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, jicama with chinese mushroom. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Jicama with chinese mushroom is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Jicama with chinese mushroom is something that I’ve loved my whole life.
Stir-Fried Jicama with Cuttlefish and Mushroom is better known as "bang kuang char" or "jiu hu char" in northern Malaysia Hokkien. It is a very popular dish among northern Malaysian Chinese. This old time flavour dish will always be served during festival celebration or ancestral praying.
To get started with this particular recipe, we have to prepare a few ingredients. You can have jicama with chinese mushroom using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Jicama with chinese mushroom:
- Get Main
- Take 1 jicama (water turnip), small size
- Prepare 5 piece dried chinese mushroom
- Make ready Other
- Prepare 4 tbsp cooking oil
- Get white pepper powder
- Make ready 3 tbsp light soya sauce
Jicama cooks like a potato and can be boiled, baked, steamed, and fried. The skin of the jicama is not edible. Scrub well removing any dirt and peel with a paring knife before using. Grate or cut into cubes, julienne strips, or.
Steps to make Jicama with chinese mushroom:
- Using a small knife, cut off the top and bottom of the jicama, remove the outer inedible skin. Grate the white flesh into shreds.
- Soak the dried mushroom till softened. Use kitchen scissors to remove the stalks and cut the mushroom into shreds.
- Heat cooking oil in frying pan using high heat. Add in jicama and mushroom, stir fry till both cooked. Add in light soya sauce and white pepper powder. Stir fry evenly.
- Ready to serve with rice.
Jicama is a sweet, root vegetable that looks like a turnip. It can be eaten raw and is often found in salads. Jicama has a crunchy, crisp texture very similar to that of traditional water chestnuts and is available fresh in most markets. Carefully drying the tofu helps it brown better. Cooking in batches allows you to stir-fry successfully, even on a home range.
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