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
- Stir-fry sliced shallots and minced garlic until fragrant in a pan with oil heated over medium heat. Then, add in dried shrimps and dried squids, and stir-fry until the smell gets stronger. Then, add sliced shiitake mushrooms.
- Add julienned yam bean and julienned carrots. Mix well. Add soy sauce and water. Increase the heat to allow the gravy to boil. Once it boils, reduce the heat and let the dish simmer for 15-20 minutes.
- Optionally, add a teaspoon of dark soy sauce. Add salt to taste. Serve with rice, rice paper, or fresh lettuce.