Jicama and Cherry Tomato Stir-fry

Preparation time: 10 min Servings: 4
Cooking time: 10 min

Ingredients:

1 clove garlic, crushed
1/8 tsp salt (optional)
1 tbsp ginger, minced
1/8 tsp hot pepper sauce, to taste
1-1/3 tbsp peanut oil
1 lb jicama, peeled and cut in .5 in. julienne strips
1/4 lb spinach, washed and coarsely chopped, tough stems discarded
1/2 lb cherry tomatoes, halved

Cooking Directions:

Heat oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 15 seconds. Stir in hot red pepper sauce and jicama and stir-fry 2-3 minutes. Add spinach and stir-fry 1-2 minutes. Stir in cherry tomatoes and cook another 2-3 minutes, stirring frequently. Season with salt and pepper to taste.

Nutritionist Recommended For:

Nutrition Facts

Calories 110
% Calories From Fat 40.9%
Total Fat 5g
Saturated Fats 0.8g
Mono-unsaturated Fats 2.1g
Poly-unsaturated Fats 1.6g
Cholesterol 0mg
Sodium 110mg
Total Carbohydrates 14g
Dietary Fiber 7.3g
Sugar 3.7g
Protein 2.5g

More Information

Vitamins

Thiamin B1 0.068 mg
Vitamin B12 0 mcg
Vitamin K 160 mcg
Vitamin A 3900 IU
Niacin B3 0.7 mg
Pantothenic Acid 0.23 mg
Riboflavin B2 0.095 mg
Vitamin C 31 mg
Vitamin D 0 IU
Vitamin B6 0.14 mg
Vitamin E 2.5 mg
Choline 27 mg

Minerals

Manganese 0.35 mg
Magnesium 44 mg
Calcium 64 mg
Zinc 0.43 mg
Phosphorus 50 mg
Copper 0.14 mg
Fluoride 1.3 mcg
Selenium 2.5 mcg
Sodium 110 mg
Potassium 400 mg
Iron 1.4 mg

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