Ginger-Scallion Stir-Fried Jicama with Vegetables
A quick stir-fry featuring jicama and seasonal vegetables in a fragrant ginger-scallion sauce, ideal for weeknight dinners. This vegetarian-inspired stir fry (vegetarian, low-carb) ready in about 37 minutes pairs pounds jicama, carrots, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds jicama
- 1 cup carrots
- 1 cup broccoli
- 3 scallions
- 1 tablespoon ginger
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
Instructions
- Step 1: Heat 1 tablespoon cooking oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 1 cup julienned carrots and 1 cup broccoli florets; stir-fry for 3-4 minutes until crisp-tender.
- Step 3: Add 1.5 pounds peeled and sliced 1/4-inch thick jicama, 1 tablespoon minced ginger, and 2 minced garlic cloves; stir-fry for 4-5 minutes until jicama edges are golden.
- Step 4: In a small bowl, whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
- Step 5: Pour sauce over vegetables and stir to coat evenly; cook for 1-2 minutes until sauce thickens slightly.
- Step 6: Stir in 2 tablespoons chopped white parts of scallions and cook for 30 seconds more.
Frequently asked questions
How long does Ginger-Scallion Stir-Fried Jicama with Vegetables take to make?
Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Stir-Fried Jicama with Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds jicama from drying out.
Can I substitute ingredients in Ginger-Scallion Stir-Fried Jicama with Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Stir-Fried Jicama with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Scallion Stir-Fried Jicama with Vegetables vegetarian?
Yes — this recipe is tagged vegetarian, low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect vegetarian stir-fry that's not boring. Will make again.
- ★★★★★
Loved it! So refreshing and crunchy.
- ★★★★★
This dish was a hit at my dinner party! The ginger and scallion really elevated the jicama.
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