What to do with jicama? If you are familiar with water chestnuts, this has similar texture – crunchy and a bit sweet. I some time will substitute this for bean sprouts in recipes such as eggrolls. Here I’ve used beef as the meat but chicken, pork or ground turkey would be good options. Alternatively, a great vegetarian dish if you skip the meat and even scramble in an egg.
Preparing the jicama for cooking is much like potatoes for french fries. You can often peel the jicama with a potato peeler. If the skin is too thick, just simply take a peel it by hand with a paring knife.
Serve with heaping steamed white rice!
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