Jicama is an oval-shaped root vegetable, related to legumes. The size of this tuber can vary. It has rough brown skin and juicy, crisp, white flesh. Jicama has a texture similar to an uncooked potato, yet crunchier and juicy. The taste is somewhat sweet, with a texture and taste similar to a water chestnut.
The outer skin of the Jicama is too thick to peel; its rough brown exterior should be cut away with a sharp knife. Often diced or julienned, Jicama is added to salads or side dishes for additional texture and flavor. Jicama can be eaten both raw and cooked. Sliced thinly, a large disc of Jicama can be used as a tortilla for tacos or as rolls for hors-d'oeuvres. A popular way to heat it in Mexico is sliced, chilled, and sprinkled with chili powder, salt, and lime juice.
To store yam bean, keep them unpeeled in a plastic bag in the refrigerator for up to two weeks.
Stir Fry Yam Bean with Dried Squids
1 yam bean
3 shiitake mushrooms
15 grams shrimps (dried)
20 grams squid strips (dried)
1 garlic cloves
2 tablespoons light soy sauce
1/2 teaspoon salt