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.
Share all people, cooking is indeed work which is quite simple. Besides they are indeed hobbies cooking and have talents cooking that is very good, they are also creative in integrating each dish so that it becomes food delicious. But there are those who cannot be able to cook, so they must learn and see recipes that are cushy to follow.
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 use 7 ingredients and 4 the steps. Here guides how you cook it.
The main ingredient Jicama with chinese mushroom as follows:
- Provide of Main.
- Prepare 1 of jicama (water turnip), small size.
- You need 5 piece of dried chinese mushroom.
- You need of Other.
- Prepare 4 tbsp of cooking oil.
- Prepare of white pepper powder.
- Provide 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.
How 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..
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. 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.