Spicy Leek And Jicama Stir-Fry Recipe - Cooking Index
Spicy Leek And Jicama Stir-Fry Recipe - Cooking Index
I think someone should create a national jicama week. It is a terrific vegetable, both tasty and versatile. It retains its snowy white color, crisp texture, and sweet flavor when stir-fried and doesn't wilt or become watery when used raw in salads. I always buy the largest jicama I can find. It keeps up to a week, though in my kitchen it disappears long before that.
Type: Vegetables| Sauce | ||
| 3 tablespoons | 45ml | Soy sauce |
| 1 tablespoon | 15ml | Dry sherry or Chinese rice wine |
| 1 teaspoon | 5ml | Sesame oil |
| 1 | Freshly-ground white pepper | |
| Cooking | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 2 teaspoons | 10ml | Minced ginger |
| 6 | Dried chile peppers | |
| 2 | Leeks, white part only - cut 1/2" slivers | |
| 1/2 lb | 227g / 8oz | Jicama - peeled, and |
| Cut into matchstick pieces | ||
| 1 | Carrot - cut into thin | |
| Matchstick pieces | ||
| 1/4 cup | 59ml | Chicken broth |
| 1 teaspoon | 5ml | Cornstarch - dissolved in |
| 2 teaspoons | 10ml | Water |
Combine the sauce ingredients in a small bowl.
Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and chile peppers and cook, stirring, until fragrant, about 10 seconds. Add the leeks and cook for 30 seconds. Add the jicama, carrot, and broth. Cover and cook until the carrot is crisp-tender, about 2 minutes. Stir in the sauce. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
This recipe yields 4 servings.
Tip: Dirt hides between the layers of leeks. To prepare them for cooking, trim the roots and tops, leaving about 3 inches of green leaves. Cut the leeks in half lengthwise, then wash them under running water, separating the layers to rinse out the dirt.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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