Thursday, May 26, 2011

炒沙葛 Stir-fried Jicama

Jicama 沙葛 ( Malay : Sengkuang ) ( tuberous root of Pachyrhizus erosus ), x½, skinned and julienned.
Carrot, x1, julienned.
Pork lean meat, minced.
Garlic, 3 cloves, minced.

First, heat the garlic in oil.
Then put in the meat.  Add in some ground pepper while stirring.
Put in all the julienned carrot, stir for a while.
Lastly, add in all the jicama. Stirfry a bit and then simmer under small flame.
Add in salt and more ground pepper to taste.


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