Jicama and Cherry Tomato Stir-fry

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


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 1g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 2g
Cholesterol 0mg
Sodium 110mg
Total Carbohydrates 14g
Dietary Fiber 7g
Sugar 4g
Protein 3g

More Information


Thiamin B1 0mg
Vitamin B12 0mcg
Vitamin K 160mcg
Vitamin A 3900IU
Niacin B3 1mg
Pantothenic Acid 0mg
Riboflavin B2 0mg
Vitamin C 31mg
Vitamin D 0IU
Vitamin B6 0mg
Vitamin E 3mg
Choline 27mg


Manganese 0mg
Calcium 64mg
Magnesium 44mg
Phosphorus 50mg
Zinc 0mg
Fluoride 1mcg
Copper 0mg
Sodium 110mg
Selenium 3mcg
Iron 1mg
Potassium 400mg

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