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.


Carrot, Jicama and Bean Stir Fry

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 wate
2 tbsp oil
1 clove garlic, mincedr


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.

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5 Responses to “Carrot, Jicama and Beans Stir Fry”

  1. 1

    Linda | The Urban Mrs — November 8, 2012 @ 11:41 am

    I love healthy and simple dish like this, and it’s colorful, too. The only downside is slicing green beans, lol. But, I love the overall look – very pretty and inviting.

    • Jun replied: — November 8th, 2012 @ 10:44 pm

      I could never slice them equally thin too. Just look at the ones I did. LOL. Very uneven and unsightly.

  2. 2

    leo - — November 8, 2012 @ 11:05 pm

    Hm.. keknya sayur ginian biasanya klo org rumah yg masak, enaknya dibungkus selada.. atau paling beli itu cup selak popiah terus isi plus bawang goreng….mantap juga sih variasinya hehe

    Tar sore jajan popiah ah…

    • Jun replied: — November 9th, 2012 @ 1:50 am

      Dari kemarin-kemarin saya sudah ingat-ingat terus ini sayur bisa disajikan gimana lagi. Lupa masalah selada. Haha. Thanks for reminding!

  3. 3

    Roslina — November 10, 2012 @ 4:45 am


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