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Cook'n with Betty Crocker 
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Stir-Fried Jicama with Black Mushrooms |
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Serves: 4 Print this Recipe8 medium dried black mushrooms 4 shallots 3 stalks celery 8 ounces jicama 3 tablespoons vegetable oil 1/4 teaspoon salt 1/4 cup chicken broth 1/4 teaspoon sugar Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/4-inch slices. Cut shallots into fourths. Cut celery diagonally into 1/4-inch slices. Pare jicama and cut into 2-inch wide pieces; cut into 1/4-inch slices. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms, shallots, celery and salt; cook and stir 1 minute or until all moisture has evaporated. Add jicama; cook and stir 1 minute. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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