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Spicy Leek And Jicama Stir Fry

Magical.Palate's picture
For sauce
  Soy sauce 2 Tablespoon
  Dry sherry/Chinese rice wine 1 Tablespoon
  Sesame oil 1 Teaspoon
  White pepper 1 Pinch
  Vegetable oil 1 Tablespoon
  Minced ginger 2 Teaspoon
  Whole dried chili peppers 6
  Leeks 2 , cut into 1 1/2-inch slivers (White Part Only)
  Jicama 1⁄2 Pound, peeled and cut into matchstick pieces
  Carrot 1 , cut into thin matchstick pieces
  Chicken broth 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon, dissolved in 2 teaspoons water
  Water 2 Teaspoon (For Dissolving Cornstarch)

1. Combine the sauce ingredients in a small bowl.
2. 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.

Recipe Summary

Side Dish
Stir Fried

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