Servings: 4

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Stir-Fried Tomatoes with Jicama and Cilantro


1 to 2 tablespoons olive oil or vegetable oil
1 clove garlic, minced
2 green onions, chopped
2 cups diced, peeled Frieda’s Jicama
1 cup red or yellow cherry or pear tomatoes, halved
1/4 cup sliced ripe olives
2 to 3 tablespoons chopped Frieda’s Fresh Cilantro
1/4 teaspoon black pepper
1 tablespoon lime juice


In a wok or large skillet, heat 1 tablespoon of the oil. Stir-fry garlic, onions, and Jicama for 2 minutes, stirring continuously. Add tomatoes, olives, and Cilantro along with remaining oil if necessary; stir-fry 2 minutes more or until tomatoes are heated through. Sprinkle on black pepper and lemon juice; taste for seasoning.