Jicama Stir Fry
The Chinese have been using jicama for
more than a hundred years. It is a nice fresh substitute in recipes
calling for water chestnuts and can be exchanged quantity for quantity
for them. Do not overcook the jucama; it should remain crisp. Serve
this simple vegetable cooking recipes with grilled shrimp and freshly
steamed rice.
Makes 6 servings
2 tablespoons mild vegetable oil, preferably peanut
1 teaspoon Chinese hot oil
1 clove garlic, minced
1 tablespoon grated fresh ginger
1/2 medium size red bell pepper, seeded
and sliced about 1/8 inch thick
1 small to medium size (about 1 pound) jicama, peeled, cut into 1-inch
slices and then sliced about 1/8 inch thick
1 cup fresh broccoli flowerettes , steamed 3 minutes
1 tablespoon soy sauce
1 tablespoon rice wine, or dry sherry
2 tablespoons chicken stock
1 tablespoon chopped fresh parsley
Heat the vegetable oil and the hot oil in
a wok over high heat. Add the garlic and finger and cook, stirring, for
10 to 15 seconds. Stir in the bell pepper and cook, stirring, for 2
minutes.
Add the jicama and broccoli. Cook,
stirring, for 2 minutes longer. In a small bowl, stir together the soy
sauce, wine and stock. Pour this mixture over the vegetables, cover,
and cook for 2 minutes.
Remove the cover, stir and turn into a
heated vegetable dish. Serve this simple vegetable recipes very hot,
garnished with the parsley.
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