JICAMA CHICKEN SAUTE
Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.
Provided by PaulaG
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
- In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
- In wok, heat oil over medium high heat.
- Add the chicken; cook and stir until browned.
- Add jicama and bell pepper to wok.
- Cook 3 minutes, stirring often.
- Add broth mixture; cook and stir 3 minutes or until heated through.
- Serve over rice and garnish with peanuts.
Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6
LUMPIA
A lumpia is a Filipino egg roll. Lumpia are stuffed with all kinds of delicious vegetables and spices.
Provided by mglv
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
- Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately
Nutrition Facts : Calories 261.9 calories, Carbohydrate 32.4 g, Cholesterol 4 mg, Fat 12.4 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 391.3 mg, Sugar 2.1 g
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