Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, jicama with chinese mushroom. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Jicama with chinese mushroom is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Jicama with chinese mushroom is something which I’ve loved my entire life. They are nice and they look wonderful.
Jicama with chinese mushroom Super easy, delicious and extremely nutritious recipe, low in calories and rich in fiber. Heat remaining tablespoon oil in wok over high heat until lightly smoking. Add jicama and celery and toss to combine.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook jicama with chinese mushroom using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Jicama with chinese mushroom:
- Take Main
- Make ready jicama (water turnip), small size
- Prepare dried chinese mushroom
- Prepare Other
- Make ready cooking oil
- Make ready white pepper powder
- Prepare light soya sauce
The vegetarian steamed bun was my favorite (its vegan too) called: "SAYO PAU" and that steamed bun included: fried jicama (Chinese potato), Mushroom, Carrot, lettuce, and white flour! Jicama is packed with nutrients and may provide various health benefits, including improved digestion, weight loss and a reduced risk of disease. Then add peas, if using, and pour vegie ground beef. Finally, add green onion and corn starch.
Instructions 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.
Mix up and remove from heat. Add the other tablespoon of peanut oil to the wok. The moment it starts to smoke, add the garlic and chiles and stir fry a few seconds, until you can smell them. Jicama will keep under refrigeration for up to two weeks. Jicama is excellent raw and is sometimes eaten plain.
So that’s going to wrap it up for this exceptional food jicama with chinese mushroom recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
