Jicama is a very common fruit/vegetable in Malaysia, it could be eaten raw as fruit or cooked into different type of dishes. This Mang Guang Char is one of them, we eat it as dishes to go with rice or congee.
It is a very common vegetables to be wrapped in spring roll/Popiah, it can also be used as filling of steamed bun/pau.
500 gm/1 medium size Jicama
200 gm 1 Carrot
1 tbsp of Dried Shrimp
1 tsp Minced garlic
1 tsp Minced Shallot
1/4 tsp of Chinese five spice
1/4 tsp of Pepper powder
1/2 tsp Salt or to taste
1. Peel and julienne Jicama and carrot. Soaked dried shrimp in hot water, coarsely chopped.
2. In a wok, heat up 2 tablespoons of oil, stir fried chopped dried shrimp, garlic and shallot until fragrant, add shredded Jicama and carrot, cook for about 5 minutes.
3. Season with five spice, salt, pepper powder, turn heat to low and cover with lid, continue cooking for another 10-15 minutes until Jicama and carrots become soft.