Stir-Fried Asparagus, With Jicama
Updated July 17, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds medium asparagus
- 3tablespoons cooking oil
- 1cup jicama, peeled and cut into matchsticks one inch long (see note)
- 1teaspoon salt
- ½teaspoon sugar
- 2tablespoons chicken broth
- ½teaspoon Oriental sesame oil
- 1tablespoon minced scallions
Nutritional analysis per serving (4 servings)
149 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 519 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash asparagus, snap off the ends and cut into 1-inch pieces on a very sharp slant.
- Step 2
Heat the oil in a wok or skillet. Add the asparagus and stir-fry for about three minutes. Stir in the jicama.
- Step 3
Add salt, sugar and chicken broth, stir and cover. Lower heat and cook about three minutes, until the asparagus are crisp-tender but have not lost their bright green color.
- Step 4
Add sesame oil and scallions, stir once and serve. If desired, transfer to a serving dish and allow to cool to room temperature, then serve as a salad.
- Jicama (pronounced HICK-a-muh), sometimes called a Mexican potato, is a large round tuber with a rough brown skin. You will find it in markets that sell Hispanic vegetables. About one-third of an average jicama slivered will yield a cup.
Private Notes
Comments
Incredible! A lot of flavour for such a simple recipe, made as written except for using vegetable broth. I've been cooking with jicama for awhile, and love it. If you're looking for a lower carbohydrate alternative to white potatoes, this is it -- about 12 grams per cup versus 30. There's a sweetness to it, so it livens up a soup or stew and doesn't get mushy as quickly as potato. Jicama is also easier to work with. Slice it into sticks to make jicama fries or serve them on a crudite platter.
So tasty! Hard to put down as a side diah or a snack.
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