Cooked Filling

Preparation info
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Ingredients

  • 2 Tbsp. Vegetable oil
  • 5 cloves Garlic, minced
  • 2 Tbsp.

Method

  1. Rinse the jicama julienne under water for a few minutes to rid it of excess starch. In a sautoe pan or wok with a few tablespoons of vegetable oil, fry the garlic and ground bean sauce together over high heat until aromatic, 2 minutes. Add pork; continue to cook for 3 minutes. Add jicama, thick soy sauce, and sugar. Cook until the vegetables have released their juices, a