Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, jicama with chinese mushroom. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Jicama with chinese mushroom is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Jicama with chinese mushroom is something that I have loved my entire life.
Jicama with chinese mushroom Super easy, delicious and extremely nutritious recipe, low in calories and rich in fiber. Heat remaining tablespoon oil in wok over high heat until lightly smoking. Add jicama and celery and toss to combine.
To begin with this particular recipe, we must prepare a few components. 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:
- Prepare Main
- Get 1 jicama (water turnip), small size
- Take 5 piece dried chinese mushroom
- Get Other
- Make ready 4 tbsp cooking oil
- Get white pepper powder
- Take 3 tbsp light soya sauce
Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me! Jicama is packed with nutrients and may provide various health benefits, including improved digestion, weight loss and a reduced risk of disease.
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 will keep under refrigeration for up to two weeks. Jicama is excellent raw and is sometimes eaten plain. It can also be used as a substitute for water chestnuts in Chinese dishes, in which case it should be thrown in right before serving. Jicama also appears in stews, juiced drinks, stuffing, and a variety of other recipes. Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico.
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