Cut jicama, vegi turkey ham and red bell pepper into small cubes.

In heated wok with oil, add water, salt, sugar, mushroom seasoning, vegi fish sauce and jicama. Allow to simmer. Add edamame, stir and simmer. Add vegi turkey ham, red bell pepper and potato starch premixed with water to thicken sauce. Serve.

**you can substitute ingredients with corn, pineapple or pine nuts.