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Simple Jicama Stir Fry Cooking Recipes

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

  1. 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.

  2. 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.

  3. 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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