Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, jicama with chinese mushroom. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Jicama with chinese mushroom is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Jicama with chinese mushroom is something which I have loved my whole life.
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 begin with this particular recipe, we must first prepare a few ingredients. You can cook jicama with chinese mushroom using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Jicama with chinese mushroom:
- Prepare Main
- Get 1 jicama (water turnip), small size
- Make ready 5 piece dried chinese mushroom
- Prepare Other
- Get 4 tbsp cooking oil
- Get white pepper powder
- Make ready 3 tbsp 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.
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.
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 with this exceptional food jicama with chinese mushroom recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
