By Jane Schuster, RD, LD, CDE, Legacy Meridian Park Medical
May I introduce you to a vegetable you may not be familiar with? Jicama, (pronounced “hick” “ah” “ma”), comes from parts of Mexico and South America and has been compared to an apple/potato cross.
It is crisp, slightly sweet, juicy, and a good source of potassium and vitamin C.
Jicama is found in two forms: agua (watery juice) and leche (milky juice) and can weigh between a few
ounces to six pounds! It is covered in a fibrous dust-brown skin that must be peeled off. Inside is a crispy white
It can be steamed, baked, boiled, mashed, or fried. It can be sautéed, stir-fried, or simmered. Use it as a
scooper for dips or add to a fresh fruit salad. Jicama is low in starch and low in calories and can be used in many innovative ways. Don’t judge the jicama by its skin! Give it a try.
Jicama, Shiitake and Scallop Stir-Fry
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1 pound bay scallops
2 tablespoons vegetable or peanut oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1/4 pound shiitake mushrooms, stems discarded and caps cut into strips
1/2 medium jicama, peeled and cut into matchsticks
2 green onions, thinly sliced
1/4 cup chicken or vegetable stock
Sprinkle the vinegar and sesame oil over the scallops and let them marinate for 30 minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger, and pepper flakes about 30 seconds or until aromatic. Add the mushrooms and stir-fry for 2-3 minutes. Add the scallops, jicama, and green onions and stir-fry for another 3 minutes. Stir in the stock and cook another 2 minutes. Serve immediately.