Since a reader asked me to teach her how to stir-fry jicama, I'm sharing my recipe here. Mine is called "mung kuan char" and not "ju hu char" because I don't add dried cutterfish/dried squid in mine. This is my version and we really like it.
- 1 jicama (if small, 1/2 if big), thinly sliced
- 1/2 cup of dried sliced woodear, soften in water and drain
- 1 carrot, julienned
- 1/8 cup of dried shrimps, soften in water and drain
- 2-3 gloves of garlic, minced
- 4-5 Chinese dried mushroom/ shitake, soften in water, drain and thinly sliced (if use, I didn't use it here)
- Salt to taste
- 1 tsp. chicken powder
- 1 tsp. sugar
1. In a heated wok, add some oil. When hot, add in dried shrimps, fry until fragrant. Add in garlic, fry until slightly golden, add in the jicama, mix well.
2. Add in carrot and woodear (mushroom if use) and stir-fry well. Add some salt. Mix well. Some water will come out from the jicama. Add the sugar and chicken powder. Mix well and let it simmer in the stock for a little while.
3. Do a taste test to see whether you need to add more salt or not. Serve!