I’ve been trying to branch out beyond my comfort zone when it comes to the produce section. There are all kinds of plants that I’ve never even tasted and have know idea how to use.
You’d think after so many years of working with food this often, I’d have tried everything. But nope, I definitely haven’t. That’s why I’ve sort of made myself this little challenge of buying something new (or at least something I’ve rarely used). We’ll see how long it takes me to reach my goal; being able to walk by all the fruits and veggies be familiar with it all.
Jicama isn’t the most common veggie out there. In fact, maybe you’ve never heard of it. In the past I can only recall ever eating it raw dipped in things like hummus. The texture is different that I’d expected the first time I tried it. To best describe it, I’d say it’s somewhere between a radish and an unripe pear. It’s also sweet and it can be used in all types of recipes.
So this stir-fry was a quick fix dinner I made this week. You probably know this about me already, but I LOVE Asian cuisine. It’s my favorite. For this one you can serve it with rice, noodles, or simply eat it alone. Aside from my love for these flavors, I’m a huge fan of colorful dishes. But seriously, who doesn’t love to eat the rainbow?
As for the spices and sauces, I tried to keep it pretty simple here. What makes this dish sort of Korean is that I used the popular condiment gochujang. When I was living in South America I dated this guy that worked for a Korean company. During that time I learned all kinds of things about Korean culture, including gochujang and kimchi. Which by the way, kimchi is a great addition to this stir-fry.
In truth I got my first test of this recipe a bit spicier than my preference. Just something to keep in mind if you’re a spice wimp like me. 😉 Korean food is typically very spicy. Oh, and before anyone points out that this isn’t very traditional to Korean-style eating, don’t worry yourself, I know. You see, Koreans tend to eat their food very separate. Coming from a family full of picky eaters I think this is a brilliant thing because everyone can choose what they want. However, when cooking for just one or two people, I like to keep the dishes to a minimum so that clean-up is easy, you feel me?
Anyway, this is such a simple meal that I’ve been loving lately and I should also add that it makes a great addition to meal prepping if that’s something you’re into. K, so let me know if you decide to try it.
Korean Edamame & Jicama Stir-Fry (Vegan+GF)
- 1/2 red onion diced
- 2 cups jicama root peeled and chopped
- 2 cups broccolini or broccoli
- 1 cup red cabbage chopped
- 2 cups shelled edamame beans
- 1 tablespoon minced garlic
- 2 teaspoons freshly grated ginger
- 2 tablespoons coconut aminos or soy sauce
- 2-3 tablespoons gochujang Korean ketchup
- 2-3 teaspoons chili garlic paste
- cooked rice or noodles for serving optional
- black sesame seeds (optional)
In a medium to large, non-stick, skillet add the garlic, ginger, onion, jicama, broccolini, and cabbage. Pour in about 1/2 a cup of water place the skillet over medium high heat. Cover the pan with a lid and cook the veggies, stirring occasionally, for about 7-8 minutes until starting to soften.
Add the coconut aminos, gochujang, and chili garlic paste and continue cooking uncovered until the liquid is evaporated. Add the edamame and stir into the veggies until the sauce is thickened.
Serve hot with rice or noodles if desired.