Garlic Scallion Jicama
A light and speedy stir-fry that brings out the best in jicama. Thinly sliced jicama gets a golden edge in a hot wok while garlic perfumes the oil and scallions add a fresh finish.
Story
Jicama, sometimes called yam bean, is an underrated root vegetable with a refreshing crunch similar to water chestnuts. When quickly stir-fried, it softens beautifully while retaining a subtle sweetness that pairs wonderfully with aromatic garlic and bright green scallions. This side dish comes together in minutes and makes a lovely addition to any meal.
Ingredients
jicama
2 medium roots, peeled and sliced 1/4 inch thick
garlic
3 cloves, smashed and minced
scallions
4 stalks, white and green parts separated, cut into 1-inch pieces
vegetable oil
2 tablespoons
salt
to taste
sugar
pinch, optional, enhances natural sweetness
Instructions
1
Prepare the vegetables
Peel the jicama and slice into thin, even pieces about 1/4 inch thick. Smash the garlic cloves with the flat side of your knife and mince finely. Trim the scallions and cut into short pieces, keeping the white and green parts separate.
2
Bloom the garlic
Heat oil in a wok or large skillet over medium-low heat. Add the minced garlic and stir for about 30 seconds until fragrant and just starting to turn golden. Keep a close eye—garlic burns quickly.
3
Stir-fry the jicama
Add the jicama slices to the wok. Turn the heat up to medium-high and stir-fry for 4-5 minutes, tossing frequently. The slices should soften and develop lightly browned edges.
4
Finish and serve
Add the scallion pieces and stir for another minute until just wilted. Season with salt and a tiny pinch of sugar if desired. Serve immediately while hot.
