Saturday, March 05, 2011

Mung Kuan Char or Stir-fried Jicama

 Top Left

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!


Beachlover said...

oh!! this is one of my favorite!! love it wt boston lettuce and sambal belacan!!

Belinda @zomppa said...

I love the addition of the dried shrimp - must add some great flavor!

Smoky Wok (formerly Tastes of Home) said...

I love stir-fried jicama! Such a simple dish but such delicious flavours and love the textures you have in yours. I just stir fry mine usually with dried shrimp :)

tigerfish said...

Sounds easy! Easier than how the veggie filling for popiah is made.

Indonesia Eats said...

I should try to make this one day

daphne said...

I like how u used woodear as well. Love how u did this! Wrap and eat!

Unknown said...

wow. i've never tried stir frying jicama! must try asap :D

Babe_KL said...

hmm i like this too with or without cuttlefish strips.

Noob Cook said...

looks very healthy and delicious. looks like can be used for spring roll fillings, yum.

Anonymous said...

Hi Ching,

Thanks for the recipe.