Stir Fry Carrot and Jicama
If there are two vegetables that are match made from heaven, I am voting carrot and jicama. Both looked tough and hard on the outside, but cooked in the right way, they just melt in your mouth like a soft song sang by a pair of nightingales. I am feeling particularly romantic this past week. Too cheesy for your taste? Please continue reading. 
Easy stir-fry dish for busy gals. Full of nutrients and delicious to eat with a plate of steamed rice or some crusty bread. It was a bit difficult to shred those carrot and jicama, but with the right grater, it would take no time at all. Plus it is a great way to vent those extra tensions from work.
I really love this dish. I had no idea how easy it was.
Ingredients
2 (500 gr) medium sized jicama
3 (350 gr) carrots
2 (10 gr) cloves garlic, chopped roughly
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon sugar (optional)
2 tablespoons cooking oil
Instructions
- In a wok / pan, heat cooking oil over high heat
- Stir fry garlic for 2 minutes until fragrant
- Add shredded jicama and carrot. Quickly stir fry till cooked, about 5 minutes
- Season with salt, pepper and sugar
- Serve with plain rice or bread
Lufi — November 1, 2010 @ 2:26 am
Hi Jun! Thanks for sharing your recipes through this website! Great pictures, too, which help us picture what the dish is supposed to look like.
As I come across this recipe, I thought I’d share a slightly different variation that my family always enjoys. We call it “orak-arik”. All ingredients are the same as what you have here, except that we use green beans (buncis) instead of jicama! Also, we always break an egg or two when the carrots & green beans are pretty much cooked through, then scramble it inside the wok. The egg really adds flavor to the dish!
Anita — June 1, 2011 @ 6:25 pm
Hi Jun,
This is similar to what my aunty used to taught me. She also adds shreded dried scallops (soaked first) and eggs. The eggs added at the last minute. It’s very tasty