Spicy Leek And Jicama Stir Fry
|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.