Dinner

Jicama Stirfry is for Dinner.

Jicama Stirfry takes several minutes to prepare.

Jicama Stirfry takes several minutes to cook.

Jicama Stirfry makes 2 servings.

The ingredients for Jicama Stirfry are:

620 grams Yambean (jicama)
1 leek Leeks
.25 cup Fish broth (by THEKWONGDZU)
1 serving mini shrimp 90g (by TORN_EDGE)
3 oz Monterey Mushrooms-100% Vitamin D- Washed, Sliced White Mushrooms-Clean 'N Ready (by B3AK15)
2 tsp Ginger Root
3 tbsp Kikkoman Low Sodium Soy Sauce

Here is how you make Jicama Stirfry:

Peel the jicama (aka yambean aka mexican potato), slice and julienne it. Spray skillet with pam (I always do this to avoid stickage), add jicama on medium heat. Slice and wash leek then add. Add mushrooms and Freshly grated ginger. Add broth (I used fish broth because my husband had some from his cod). Add soysauce and mini shrimp (I add my shrimp in frozen and close to the end since they are pre-cooked). When potatoes are softened to your liking remove and serve.Serving Size: makes 2 big servingsNumber of Servings: 2Recipe submitted by SparkPeople user TLYNN615.

The nutritional information for Jicama Stirfry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 206.4

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 988.6 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 16.5 g
• Protein: 13.6 g