Jicama with chinese mushroom. Peel and cut bang kuang/jicama into matchsticks. Slice cabbage as thinly as possible. Asian mushrooms and fungi are often used in Asian cuisine, either fresh or dried.
Ingredients: shredded jicama, shredded carrot, shredded pork, shredded Chinese mushrooms, shredded dried cutterfish, coriander, Seasoning: sugar, fish sauce dark soy sauce and seasoning. In Mauritius, jicama is more commonly known as the Chinese potato or Chinese yam, 'patate chinois' as we locally call it. To make Vegetable Chop Suey: Start by rehydrating the shiitake mushrooms. You can cook Jicama with chinese mushroom using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Jicama with chinese mushroom
- It's of Main.
- You need 1 of jicama (water turnip), small size.
- It's 5 piece of dried chinese mushroom.
- Prepare of Other.
- You need 4 tbsp of cooking oil.
- You need of white pepper powder.
- It's 3 tbsp of light soya sauce.
This recipe for Chicken with Chinese Mushrooms is so good and so authentic, your guests will think it came from a Chinese restaurant! No need to order take-out when you can whip up this. 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.
Jicama with chinese mushroom instructions
- 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..
Cooking in batches allows you to stir-fry successfully, even on a home range. The year-round Chinese festivals call for festive foods—dishes that are significant to the festivals, for example: jiu hu char or fried jicama/yambean with shredded Coming from a huge family, we would make a big batch of jiu hu char, which means lots of jicama/yambean. So patiently, all the women in. Jicama is a juicy, crispy, and sweet edible root with a yellowish paper like skin. Sometimes it is referred to as yam bean.
