Ingredients:
1 small jicama, peeled & shredded
1,carrot peeled & shredded
1 canned bamboo shoot shredded
200g shrimps peeled
1 clove garlic chopped finely
2, tablespoon preserved soy beans minced
1, teaspoon soy sauce.
Method
Heat 2,tablespoon of oil in a stewing pot, brown the garlic & add the minced preserved soy beans ,fry until fragrant but make sure the bean are not bumt, add the shredded jicama, carrot & bamboo shoots, stir well so that the vegetable are coated with the soy bean paste, add a little water & simmer over low heat until the jicama is soft flavour with soy sauce, add the shrimps, once they are cooked the dish is done instead of serving this vegetable stew with popiah skin try using fresh lettuce leave, it a much healthier, alternative.
1 small jicama, peeled & shredded
1,carrot peeled & shredded
1 canned bamboo shoot shredded
200g shrimps peeled
1 clove garlic chopped finely
2, tablespoon preserved soy beans minced
1, teaspoon soy sauce.
Method
Heat 2,tablespoon of oil in a stewing pot, brown the garlic & add the minced preserved soy beans ,fry until fragrant but make sure the bean are not bumt, add the shredded jicama, carrot & bamboo shoots, stir well so that the vegetable are coated with the soy bean paste, add a little water & simmer over low heat until the jicama is soft flavour with soy sauce, add the shrimps, once they are cooked the dish is done instead of serving this vegetable stew with popiah skin try using fresh lettuce leave, it a much healthier, alternative.
No comments:
Post a Comment