Stir-Fried Asparagus, With Jicama

Ingredients

• 1 ½ pounds medium asparagus
• 3 tablespoons cooking oil
• 1 cup jicama, peeled and cut into matchsticks one inch long (see note)
• 1 teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons chicken broth
• ½ teaspoon Oriental sesame oil
• 1 tablespoon minced scallions

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    149 calories; 11 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 0 milligrams cholesterol; 597 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash asparagus, snap off the ends and cut into 1-inch pieces on a very sharp slant.
2. Heat the oil in a wok or skillet. Add the asparagus and stir-fry for about three minutes. Stir in the jicama.
3. Add salt, sugar and chicken broth, stir and cover. Lower heat and cook about three minutes, until the asparagus are crisp-tender but have not lost their bright green color.
4. Add sesame oil and scallions, stir once and serve. If desired, transfer to a serving dish and allow to cool to room temperature, then serve as a salad.

• Jicama (pronounced HICK-a-muh), sometimes called a Mexican potato, is a large round tuber with a rough brown skin. You will find it in markets that sell Hispanic vegetables. About one-third of an average jicama slivered will yield a cup.

15 minutes