Philippines · Philippines

Sautéed Jicama and Mango Lettuce Cups with Peanut Sauce

Name: Sautéed Jicama and Mango Lettuce Cups with Peanut Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Philippines
Ingredients: jicama, julienned 200 g; carrot, julienned 120 g; green mango, julienned 120 g; butter lettuce leaves, separated 8 piece; roasted peanuts, ground 80 g; coconut vinegar 30 ml; brown sugar 15 g; soy sauce 10 ml; garlic, minced 4 g; red chili, minced 4 g; warm water for peanut sauce 60 ml; vegetable oil for sautéing filling 15 ml; fine salt 2 g

Briefly sautéed jicama, carrot and green mango served in lettuce cups with a sweet-sour peanut sauce.

30 minutes · 4 servings · Easy

This is the lighter, cooler dish on a Filipino table, where the sweet-sour dressing is meant to be added at the last moment so the vegetables still crunch. Jicama is the star for its clean coolness and holds its texture where fruit would not. The lettuce cups keep it from being heavy before the main course arrives.

Ingredients

jicama, julienned200 g
carrot, julienned120 g
green mango, julienned120 g
butter lettuce leaves, separated8 piece
roasted peanuts, ground80 g
coconut vinegar30 ml
brown sugar15 g
soy sauce10 ml
garlic, minced4 g
red chili, minced4 g
warm water for peanut sauce60 ml
vegetable oil for sautéing filling15 ml
fine salt2 g

Directions

1
Whisk peanut, vinegar, sugar, soy sauce, garlic, chili and 60 ml warm water until pourable.
Sauce ribbons off the spoon and tastes balanced.
2
Heat oil in a pan. Sauté jicama and carrot with a pinch of salt 4 minutes until just tender. Add green mango and toss 2 minutes; keep mango slightly crisp.
Vegetables are hot through and mango is barely softened.
3
Spoon warm filling into lettuce cups and drizzle with sauce.
Vegetables are crisp-tender and the lettuce cups hold their shape.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content