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Jicama & Pepper Stir-Fry

Jicama & Pepper Stir-Fry recipe image
This Jicama & Pepper Stir-Fry transforms humble root vegetables into a vibrant, crunchy side dish that shines with bright, savory flavors. The natural sweetness of the jicama pairs perfectly with the crisp bite of red or green bell peppers, while a quick saut&# 195;© with ginger, garlic, and onion builds a deep aromatic base. A drizzle of soy sauce, a touch of unrefined sugar, and a squeeze of fresh lemon juice create a glossy, well-balanced glaze that coats every piece. Ideal for weeknight dinners or as a colorful addition to a spread of Asian-inspired mains, this dish is quick to prepare and requires minimal ingredients. It offers a refreshing texture contrast to softer dishes and brings a healthy, energizing element to the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 131.2
Dietary: Vegan, Vegetarian
Description
This Jicama & Pepper Stir-Fry transforms humble root vegetables into a vibrant, crunchy side dish that shines with bright, savory flavors. The natural sweetness of the jicama pairs perfectly with the crisp bite of red or green bell peppers, while a quick saut&# 195;© with ginger, garlic, and onion builds a deep aromatic base. A drizzle of soy sauce, a touch of unrefined sugar, and a squeeze of fresh lemon juice create a glossy, well-balanced glaze that coats every piece. Ideal for weeknight dinners or as a colorful addition to a spread of Asian-inspired mains, this dish is quick to prepare and requires minimal ingredients. It offers a refreshing texture contrast to softer dishes and brings a healthy, energizing element to the table.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1/2 md Onion; cut into wedges
  • 1 teaspoon Gingerroot; grated
  • 1 Garlic Clove; minced
  • 2 md Peppers, sweet, red or green
  • 1/2 lb Jicama; peeled, sliced, cut into 2 x 2 1/2-inch strips
  • 2 tablespoon Soy sauce
  • 1 1/2 teaspoon Sugar, unrefined
  • 1 tablespoon Lemon juice
  • 1 teaspoon Sesame oil (optional)
Directions
  1. 1
    In a wok or large heavy skillet, heat vegetable oil over medium heat.
  2. 2
    Add onion, grated gingerroot, and minced garlic. Stir-fry for 30 seconds until fragrant.
  3. 3
    Add peppers and jicama strips. Increase heat to high and stir-fry for 2 minutes.
  4. 4
    Add soy sauce and sugar. Stir-fry for 1 1/2 minutes or until peppers are crisp-tender.
  5. 5
    Remove from heat. Sprinkle with lemon juice and sesame oil (if using). Stir to combine and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 131.2kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 7.0mg1%
Total Carbohydrate 22.1g8%
Dietary Fiber 8.5g34%
Sugars 1.2g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Jicama should be peeled thoroughly as the skin is tough and inedible. It holds its crunch well, so do not overcook.

For a spicier kick, add a sliced fresh chili pepper along with the garlic and ginger.

You can substitute the vegetable oil with avocado oil for a higher smoke point if needed.

This dish is best served immediately while the vegetables are still crisp-tender.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but reheating may soften the texture.

Keywords: jicama, pepper stir-fry, vegetarian side dish, vegan recipe, ginger garlic, crunchy vegetables, quick dinner, soy sauce glaze, asian inspired, healthy cooking, wok cooking, bell peppers, low calorie, easy prep, sesame oil, lemon juice, onion wedges, stir fry tips, crisp tender, root vegetable
Read it online: https://www.chefs-mate.com/recipe/jicama-pepper-stir-fry/