Jicama with chinese mushroom. Looking for the perfect Jicama with chinese mushroom recipe? look no further! The smells in your house and the faces of the people who you share it with are invaluable. Stir-Fried Jicama with Cuttlefish and Mushroom is better known as "bang kuang char" or "jiu hu char" in northern Malaysia Hokkien.
Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Jiu Hu Char is usually served as a side dish in a traditional Chinese dinner but it can also be served as a lettuce wrap appetizer for a multi course dinner. Stir-Fried Jicama with Cuttlefish and Mushroom is better known as "bang kuang char" or "jiu hu char" in northern Malaysia Hokkien. You can cook Jicama with chinese mushroom using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Jicama with chinese mushroom
- It’s of Main.
- It’s 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.
- It’s of white pepper powder.
- It’s 3 tbsp of light soya sauce.
It is a very popular dish among northern Malaysian Chinese. This old time flavour dish will always be served during festival celebration or ancestral praying. A flavourful vegetable chop suey recipe featuring jicama and black beans. Black beans make a good alternative to tofu or soy tempeh for a soy-free meal.
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..
Watch the recipe video for the easy step by step process of how to make Vegetable Chop Suey with Jicama and Black Beans. 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 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.
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