Instructions: Combine the sauce ingredients in a small bowl.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and chile peppers and cook, stirring, until fragrant, about 10 seconds. Add the leeks and cook for 30 seconds. Add the jicama, carrot, and broth. Cover and cook until the carrot is crisp-tender, about 2 minutes. Stir in the sauce. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Tip: Dirt hides between the layers of leeks. To prepare them for cooking, trim the roots and tops, leaving about 3 inches of green leaves. Cut the leeks in half lengthwise, then wash them under running water, separating the layers to rinse out the dirt.

Comments: I think someone should create a national jicama week. It is a terrific vegetable, both tasty and versatile. It retains its snowy white color, crisp texture, and sweet flavor when stir-fried and doesnt wilt or become watery when used raw in salads. I always buy the largest jicama I can find. It keeps up to a week, though in my kitchen it disappears long before that.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.