The Ingredients:

  • 1 Lettuce
  • 1 Small Size Jicama
  • 3 pieces of Celery
  • Half piece of Carrot
  • Half piece of Green Pepper
  • 1 piece of Chinese Air Dried Meat or 2 Chinese Sausages (can use both, if using both, just use 1 Chinese Sausage)
  • 9 Dried Black Mushrooms (see recipe below for the prepping of dried black mushrooms, it will taste much better)
  • 2 ounces of Ground Pork
  • 2 cloves of Garlic
  • 1 Small piece of Ginger
  • 2 Green Onions
  • Oyster sauce
  • Soy sauce
  • Salt
  • Olive Oil


  • Peel and rinse the jicama, carrot, garlic and ginger
  • Rinse the celery, green pepper, Chinese air dried meat or sausages, green onions
  • Chop up jicama, carrot, celery, green pepper, black mushrooms, Chinese air dried meat or sausages, garlic, ginger, green onions
  • Add ¼ Teaspoon salt and ½ Teaspoon soy sauce to ground pork and mix

  • Heat up wok or pan and add olive oil
  • Add garlic (only use half of what you chopped)
  • Add jicama and add salt
  • Stir and cook until jicama turns transparent
  • While the jicama is cooking, start on the lettuce, chop the end of the stock off, and chop into quarters.  Peel each layer off one by one, rinse and use a salad spinner to dry (peeling it may take some time, you can do this throughout the time you are cooking or at the end)
  • Once jicama is done cooking, take it out and put it on a plate, leave it on the side
  • Add the ginger and a little more olive oil on the same wok or pan
  • Add ground pork and cook

  • Add the rest of the garlic, Chinese air dried meat or sausage, carrots and black mushrooms to the ground pork
  • Keep stirring everything until it’s all cooked
  • Then add celery and green pepper
  • Add salt and stir

  • Add the jicama to everything
  • Add the green onions
  • Keep stirring
  • Add 1 Tablespoon Oyster sauce and ½ Tablespoon soy sauce
  • Taste to flavor

Directions for Prepping Dried Black Mushrooms:

(Please note that this recipe is for approximately 9 black mushrooms.)

  • Put 9 Dried Black Mushrooms into a bowl of water and leave it in there until they are completely soft
  • Mushrooms can be left as a whole or Cut into size desired
  • Slice off the end of the stipe of the mushroom

  • Put Mushrooms into a pot
  • Add water only to cover the amount of mushrooms in pot
  • Add ¼ Teaspoon salt, 1¼ Teaspoon soy sauce, ½ Teaspoon olive oil and ¼ Teaspoon sugar

  • Put cover on pot and bring up to a boil for 5 minutes, then turn heat down to low-medium for 10 minutes
  • Keep an eye on this and stir the mushrooms from time to time so that the mushrooms do not stick on the pot
  • Once liquid dissipates, it is done.

Tip from Mom:

  • If you do not prep black mushrooms, they will taste like sand. You prep them for more flavoring in your recipes.  When mom taught me how to prep black mushrooms, she made a lot so that she could keep some in the refrigerator for other dishes. She added more salt, soy sauce,  olive oil and sugar. If you plan to make more, just add a little more of each and boil longer since you will be adding more water.

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