Cu San Xao Chay (Vegetarian Jicama Stir Fry), No Added Refined Sugar

Method

1. Peel 300g jicama, wash it, cut into strips or thin batons, soak in cold water for 5 minutes and drain, keeping the soak short because jicama loses its sweetness.
2. Peel the carrot and cut into strips to match the jicama. Trim both ends of the green beans and cut on the diagonal into about 4cm lengths. Halve the straw mushrooms or leave them whole, and tear the oyster mushrooms into pieces. Slice the white part of the leek.
3. Heat the pan, add 2 tablespoons cooking oil and fry the leek until lightly golden, then lift out the pieces and keep only the oil.
4. Add the carrot and stir fry for about 1 minute, then add the green beans and 100g mushrooms and toss quickly over medium heat for 2 to 3 minutes.
5. Add the jicama and toss, seasoning with 1/2 teaspoon salt, 1 teaspoon vegetarian seasoning powder and 1/2 teaspoon kOBE Monk Fruit Blend, keeping the heat high so the jicama does not release water.
6. Stir fry for another 3 to 4 minutes until everything is just done and seasoned through, then turn off the heat and sprinkle over a little ground pepper.

Tips

• Salting the cut jicama, leaving it in a colander for 10 minutes and squeezing it gently is what keeps it dry and crisp after cooking.
• Leave the pan uncovered while stir frying.
• Keep the straw mushrooms whole or halved, since torn pieces release water across the pan.
• Toss quickly over high heat, since low heat draws water out of the vegetables.
• Add the ground pepper after the heat goes off to keep its aroma.