
Stir-fried jicama and pork with rice
Crisp, sweet jicama, in season at the Start of Spring, quickly stir-fried with pork: light on oil and great with rice.
- 20 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Balanced types simply follow the Start of Spring principle of nourishing the liver and lifting yang. Jicama is in season, crisp, sweet and moistening, and this quick, low-oil stir-fry makes a light lunch after rich New Year meals.
Method
Prep 10 min · Cook 10 min- 1Toss the pork with half the soy sauce and the cornflour and leave for 10 minutes.
- 2Fry the garlic in hot oil until fragrant, stir-fry the pork until it changes colour and lift out.
- 3Stir-fry the jicama and carrot for 3 minutes with a splash of water, return the pork with the rest of the soy sauce, toss and serve with rice.
Chef's tips
- Peel the jicama thoroughly; it is best stir-fried until just translucent but still crisp.
The TCM view
Jicama is sweet and cool, clearing heat and generating fluids. Pork is sweet, salty and neutral and moistens dryness; carrot is sweet and neutral and strengthens the spleen; warm garlic balances the jicama's coolness. Mostly sweet, it suits spring's 'less sour, more sweet'.



