Jicama: a stir-fry addition

Jicama is a tubular, crunchy, starchy vegetable that I have been hearing a lot about in the food world. So naturally, I just had to try it. It supposed to be able to be served either raw or cooked, however in this case I used it in a stir-fry, and it added a wonderful texture to my dish!

For those of you wondering about what jicama tastes like, it is kind of plain like like a potato however it has the texture of a water chestnut or if you know what this is a Nagaimo (Chinese yam) without the slime. It’s like a watery crunch if you can imagine that. It also retains it’s crunchiness despite cooking it for a long time which is nice because it wont get mushy on you.

For some reason a lot of people like to eat this raw, but in my opinion it would almost be like eating potatoes raw. It has that similar starchy mouth-feel as a raw white potato. I highly recommend cooking with it. Or if you choose to add it to say a salad or salsa, par-boil it so that it gets rid of that starchy bite.

So another important fact about jicama, is that it’s skin needs to be peeled off because its very tough! I made the mistake of trying to chop it in half without peeling it first. It took too much effort trying to get my knife out, I’ll just say. What I would do is that instead of using a peeler, first use a pairing knife to remove the outer skin by inserting it and then peeling away from you Once you get the outer skin removed, then you can go back in with a regular peel and remove the not so tough inner skin.

Yeah, a little high maintenance, but I think that it is kind of worth it since it’s fun to cook with.

So yes! Another stir fry! But Honestly I love making these just because they are so quick and easy. It really cuts down on cooking time because you get both protein and vegetables in just one dish.

In this dish I actually cooked everything one at a time, which really prevented things fro going brown and getting too mushy.


Stir-fried beef with jicama and vegetables


  • 1 1/2 lbs. beef cut into strips marinated in 3 tbsp. light soy sauce + 1 tsp. sugar
  • 1/4 large jicama cut into matchstick strips
  • 1 head broccoli cut into 1/2″ florets, stalks peeled, blanched
  • 1 bell pepper thinly sliced
  • 4 shiitake mushrooms thickly sliced
  • 1/2 carrot cut into small strips
  • 1/2 cup chicken broth


  1. use a wok for thise dish. Heat wok until very hot then add oil. Wait a few moments for it to heat up, then add in beef CONSTANTLY stirring for about 2-3 minutes. Then let it cook all the way through for about another 5 minutes or so. If any juices collect at the bottom, pour it into a small dish to reserve for later.
  2. Once beef is cooked through, remove from pan  and reserve for later. Let the pan reheat then add in the jicama along with 2 tbsp of the reserved beef juices from earlier. stir it and then let it sit covered for a minute. Then add in the carrots and repeat the same thing as you did with the jicama. Next add in the bell peppers, and some more of the juices if the pan is too dry along with a pinch of salt. Stir for a minute and then let sit covered for another 2 minutes.
  3. When the Bell peppers look as if they have been slightly cooked add in the broccoli and shiitake mushrooms and the rest of the beef liquids. let sit covered for about 3-5 minutes until the broccoli is thoroughly cooked and the shiitakes have become soft and somewhat mushy. Add in the chicken broth if the pan gets dry.
  4. Season with salt to taste and turn off the heat. Serve and enjoy!

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