It is terrifying how time flies. It is now November already and I haven’t felt that much has been done this year. Except that baby who has been getting louder by the day. Another positive note is that Christmas is coming and all the shops are going to be so pretty.
One of the quick and easy dish to make to accompany steamed rice for lunch at our home is carrot, jicama and beans stir-fry. The color of the dish is vibrant. White, orange and green are making the dish colorful and refreshing to the eyes. Of course it would do just fine if you are missing the beans. The Buddhist vegetarian version is prepared without minced garlic.
We usually couldn’t finish the dish in one lunch. I would use the stir-fry as filling for the sweet bread buns during my night time bread making session. They would be perfect for breakfast the next morning. Did I just sound too frugal? This is the recipe for the bun and just replace the filling with this. If you want to be as frugal as me.
Slice green beans diagonally, about 0.5cm thickness.
Grate carrot and jicama. Rinse them after grating using cold runny water and drain.
I used garlic oil left over from the previous day cooking that still has a bit of minced garlic.
Add green beans into hot oil and stir fry quickly for a minute.
Add carrot and jicama. Stir fry over high heat for a couple of minutes.
Season with pepper, sugar and salt. Continue stirring for a minute till the vegetable soften.
Add hot water into the wok.
The juices from the vegetable will soak up the seasoning and additional liquid will slowly cook the vegetable further.
Lower heat and cover the wok. Cook for another minute. Remove from heat and serve warm with rice.
Makes 4-6 servings
- 1 jicama, medium sized and grated
- 1 carrot, grated
- 100 g green beans, sliced diagonally and thinly
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 150 ml water
- 2 tbsp oil
- 1 clove garlic, minced
Heat cooking oil in a wok. Add garlic and stir fry till fragrant, about 30 seconds.
Add beans and stir fry quickly for another 30 seconds.
Combine carrot and jicama. Cook for a minute.
Season with salt, pepper and sugar.
Add hot water and lower heat.
Cover for a minute and remove from heat.
Serve warm with rice.