Jicama with chinese mushroom. Peel and cut bang kuang/jicama into matchsticks. Slice cabbage as thinly as possible. Stir-Fried Jicama with Cuttlefish and Mushroom is better known as "bang kuang char" or "jiu hu char" in northern Malaysia Hokkien.

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. Jicama is an oval-shaped root vegetable, related to legumes. You can cook Jicama with chinese mushroom using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Jicama with chinese mushroom

It's of Main.
Prepare 1 of jicama (water turnip), small size.
Prepare 5 piece of dried chinese mushroom.
You need of Other.
It's 4 tbsp of cooking oil.
You need of white pepper powder.
You need 3 tbsp of light soya sauce.

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. Jicama has a crunchy, crisp texture very similar to that of traditional water chestnuts and is available fresh in most markets.

Jicama with chinese mushroom step by step

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..

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 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. This recipe for Chicken with Chinese Mushrooms is so good and so authentic, your guests will think it came from a Chinese restaurant!