Cooked Filling from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, M
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 ove...
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Ingredients
- 5 tsp. Granulated sugar
- ½ tsp. Kosher salt
- ¼ lb. (114 g.) Small shrimp, peeled, deveined, cut into ½-inch (1.3 cm.) pieces
- ¼ lb. (114 g.) Pork (leg or butt), cut into 1 × ¼ × ¼-inch (2.5 × 0.6 × 0.6 cm.) strips
- 1 lb. (454 g.) Jicama, julienne strips, about ⅛ inch (0.3 cm.) thick
- 2 tsp. Thick soy sauce or 1 Tbsp. Dark soy sauce
- 2 Tbsp. Vegetable oil
- 5 cloves Garlic, minced
- 2 Tbsp. Ground bean sauce
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