I love stir frying vegetables. I either use salted soy bean (Indonesian: tauco), dried shrimps (Indonesian: ebi), or toasted shrimp paste (Indonesian: terasi). The first one is purely vegetarian, but not the later two even if all you are stir frying is vegetables. To be honest, it is not exactly a common thing to stir fry jicama. We are more inclined to use bean sprouts (Indonesian: taoge), but I have extra jicama from preparing my rujak buah, so I ended up experimenting with this instead. This turns out to be amazingly close to using bean sprouts. I guess it is because they have the same color and the texture is very close, crispy and crunchy. You can always use the same amount of bean sprouts if you do not have jicama at home. ♥
Bengkoang dan Kacang Panjang Tumis Tauco - Jicama and Snake Bean Stir Fry in Salted Soy Bean
- 2 tablespoon oil
- 4 shallots (Indonesian: bawang merah), thinly sliced
- 4 cloves garlic (Indonesian: bawang putih), thinly sliced
- 3 red chilies (Indonesian: cabe merah besar), thinly sliced diagonally
- 2 bay leaves (Indonesian: daun salam)
- 1 inch galangal (Indonesian: lengkuas), peeled and bruised
- 1 tablespoon salted soy beans (Indonesian: tauco)
- 250 gram jicama (Indonesian: bengkoang), cut into match sticks
- 250 gram snake bean (Indonesian: kacang panjang), cut into 2 inch lengths
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1/4 cup water
- Heat oil in a frying pan and sauté shallot, garlic, chili, bay leave, and galangal until fragrant, about 3 minutes.
- Add salted soy beans and stir to mix well.
- Add jicama and snake bean. Season with salt, sugar, and ground white pepper. Stir until the snake bean turns a darker shade of green.
- Pour water and bring to a boil. Close with a lid and simmer for 3 minutes.
- Adjust seasoning as needed. Turn off heat, transfer to a serving plate and serve immediately with steamed white rice.