Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, jicama with chinese mushroom. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Jicama with chinese mushroom is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Jicama with chinese mushroom is something that I’ve loved my entire life.
Stir-Fried Jicama with Cuttlefish and Mushroom is better known as "bang kuang char" or "jiu hu char" in northern Malaysia Hokkien. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Make ready Main
- Make ready 1 jicama (water turnip), small size
- Prepare 5 piece dried chinese mushroom
- Take Other
- Prepare 4 tbsp cooking oil
- Get white pepper powder
- Prepare 3 tbsp light soya sauce
Grate or cut into cubes, julienne strips, or. This light and refreshing jicama mango salad pairs perfectly with Mexican and Asian cuisine. Reviews for: Photos of Jicama Mango Salad with Cilantro and Lime. Jicama, Pachyrhizus erosus is Vitamin C and Dietary fiber rich vegetable support for high blood pressure, iron deficiency anemia, cardiovascular health.
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.
Jicama scientifically known as Pachyrhizus erosus is widely cultivated plant in the family Fabaceae ⁄ Leguminosae. Jicama is an oval-shaped root vegetable, related to legumes. The size of this tuber can range from one to five pounds and some can reach up to fifty pounds. Jicama has a texture similar to an uncooked potato, yet crunchier and juicy. The taste is somewhat sweet, with a texture and taste similar to a.
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