Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, jicama with chinese mushroom. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Using a small knife, cut off the top and bottom of the jicama, remove the outer inedible skin. Peel and cut bang kuang/jicama into matchsticks. Slice cabbage as thinly as possible.
Jicama with chinese mushroom is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Jicama with chinese mushroom is something that I have loved my entire life.
To get started with this 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 can achieve it.
The ingredients needed to make Jicama with chinese mushroom:
- Get Main
- Take 1 jicama (water turnip), small size
- Take 5 piece dried chinese mushroom
- Get Other
- Prepare 4 tbsp cooking oil
- Prepare white pepper powder
- Make ready 3 tbsp light soya sauce
To make Vegetable Chop Suey: Start by rehydrating the shiitake mushrooms. Jicama, Pachyrhizus erosus is Vitamin C and Dietary fiber rich vegetable support for high blood pressure, iron deficiency anemia, cardiovascular health. Jicama is a low carb, low calorie root vegetable that can be eaten raw or cooked! Here I'm sharing over a dozen jicama recipes for you to try.
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.
It has weathered brown skin (to be peeled before. 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. Jicama is a juicy, crispy, and sweet edible root with a yellowish paper like skin.
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