The Complete Guide to Home-Style Jicama Recipes, Simple, Delicious and Nutritious
Jicama is also known as white sweet potato, cool melon, yam bean and so on. It is an annual or perennial twining herbaceous vine of the genus Pachyrhizus in the legume family. Its tuberous root is used for food; the root is plump, with white, crisp, tender and juicy flesh. Its nutritional value is very high, rich in sugar and protein, and it also contains abundant vitamin C. It can be eaten raw or cooked. Now let's take a look at the complete guide to home-style jicama recipes!
Stir-Fried Jicama with Pork
[Ingredients] 400 grams of jicama, 200 grams of pork, an appropriate amount of bell pepper, an appropriate amount of salt, a little chicken essence, a little cooking wine, a little light soy sauce, an appropriate amount of blended oil.
[Method] ① Peel the jicama, wash it and slice it. Cut the green pepper into rings. Separate the fatty and lean parts of the pork; after slicing the lean part, marinate it with a little salt, light soy sauce and cooking wine. ② After the oil is hot, add the fatty meat and render out the oil. Then pour in the jicama slices and stir-fry evenly. Add the green pepper rings and salt to season. ③ Finally add the pork and stir-fry; after the meat changes color, add chicken essence and white pepper powder, stir-fry evenly and remove from the pan.
Stir-Fried Shredded Jicama with Minced Beef
[Ingredients] 150 grams of minced beef, 400 grams of jicama, appropriate amounts of garlic, scallion sections, red chili pepper, salt, light soy sauce and oyster sauce.
[Method] ① Put oil in the pan, add the garlic and stir-fry until fragrant, then pour in the shredded jicama and stir-fry until just cooked, then set aside. ② Leave oil in the pan, pour in the minced beef and stir-fry until it changes color, then set aside. ③ Leave oil in the pan, pour in the shredded red pepper and stir-fry quickly, then pour in the shredded jicama, add salt, light soy sauce and oyster sauce to season. ④ Pour in the minced beef and scallion sections, stir-fry evenly and it is ready.
Plain Stir-Fried Jicama
[Ingredients] 400 grams of jicama, 80 grams of carrot, appropriate amounts of salt, garlic and blended oil.
[Method] ① Peel and wash the jicama and carrot, then cut them into thin shreds. ② Heat the pan and add oil, sauté the minced garlic until fragrant, pour in the shredded carrot and stir-fry. ③ Pour in the shredded jicama and stir-fry evenly, add an appropriate amount of water to prevent burning. ④ When the jicama becomes transparent, add salt to season, and sprinkle with chopped scallion before removing from the pan.
Dried Shrimp and Jicama Soup
[Ingredients] 1 jicama, 10 dried shrimp, appropriate amounts of chopped scallion, salt and sesame oil.
[Method] ① Peel and wash the jicama, then cut it into small cubes and set aside. ② Heat oil in the pan, sauté the dried shrimp until fragrant, pour in boiling water and bring to a boil. ③ Add the jicama cubes, salt and sesame oil, bring to a boil, and sprinkle with chopped scallion before removing from the pan.
Jicama Stir-Fried with Pork
[Ingredients] 1 jicama, appropriate amounts of pork belly and shiitake mushrooms, appropriate amounts of scallion, garlic, ginger and small red chili peppers, and an appropriate amount of salt.
[Method] ① Wash the pork belly, cut it into slices, put it into an oiled pan, add chili peppers, garlic and ginger and stir-fry until fragrant. ② Soak the shiitake mushrooms in advance, cut them into slices, pour them into the pan and stir-fry quickly. ③ Peel and wash the jicama, cut it into strips, pour it into the pan, stir-fry over high heat for 2 minutes, add salt and scallion to season and it is ready.
Jicama and Japonica Rice Porridge
[Ingredients] 100 grams of japonica rice, 200 grams of jicama, 15 grams of white granulated sugar.
[Method] ① Rinse the jicama clean, tear off the outer skin, and cut it into cubes. ② Rinse the japonica rice clean, soak it in cold water for half an hour, then scoop it out and drain the water. ③ Take a pot, add cold water, japonica rice and jicama cubes, bring to a boil over high heat, then switch to low heat and cook until the porridge is done, add white sugar to season and it is ready.
Rainbow Jicama
[Main Ingredients] 150 grams of char siu pork, 300 grams of jicama, 50 grams of chili pepper (red, pointed), 50 grams of green pepper, 45 grams of millet, 4 grams of salt, 2 grams of white granulated sugar, 20 grams of vegetable oil.
[Method] ① Peel the jicama by tearing off the skin, wash it and cut it into cubes; cut the red pepper and green pepper open, remove the seeds, wash them and cut them into cubes; cut the char siu into cubes; rinse the millet and drain it for later use.
② Heat the wok until red, add oil, stir-fry the jicama, red pepper, green pepper and corn kernels, then remove them. Heat the wok until red again, add oil, quickly stir-fry the char siu cubes, then return the jicama, red pepper, green pepper and corn kernels to the wok, add the seasonings, stir-fry thoroughly and serve on a plate.
Jicama and Millet Porridge
[Main Ingredients] 200 grams of millet, 100 grams of jicama, 15 grams of white granulated sugar.