This stir-fry is adapted from thePopiah filling recipe, and I'm attempting to eat it differently as well using a different "skin" or wrap.
There are many names of jicama including Chinese turnip, sometimes known as Muang Guang (Hokkien dialect) in Singapore/Malaysia. In Mandarin, we call it 豆薯, Dou Shu.
Jicama Stir-Fry 清炒豆薯
Ingredients: 1tsp dried shrimps (Japanese type ebi); 2 green onions finely chopped, separate white and green parts; 1/2 jicama, peeled and cut into strips; 5-6 cabbage leaves, thinly sliced; 1 medium carrot; thinly sliced; sea salt and pepper to taste
Directions: Heat some oil in the pan, toast the dried shrimps in the pan, then add the white parts of the green onions and fry briskly. Add the carrots and fry for about 2 minutes till carrots softened a little. Add the cabbage an jicama, then fry to mix thoroughly. Add 3-4 tbsp of water, cover the pan and let it simmer for 8-10 minutes till all the vegetables are cooked. When all the veggies turn tender, add the green parts of the green onions, pinch of salt and white pepper to taste. Dish out and serve.
Woo hooo....I'm using endive as the wrap for the jicama stir-fry. Light and refreshing.
Sharing Jicama with Weekend Herb Blogging #304 hosted by Chris from Mele Cotte.
Tag: jicama stir fry, jicama
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