Yam bean is also called Jicama (Mexican name) or sâ-got 沙葛 in Cantonese. It can be found all year round at the wet markets around Hong Kong.
Peel the skin of the tubers, slice and cook them like potatoes. The texture is crisp and the taste lightly sweet. Martha Dalheen explained in her book that the raw root can be dipped in guacamole or served with lime wedges and chili pepper-salt dip.
I usually cook the rhizomes with pork.
Yam Bean with Pork
- 1 medium size yam bean, skinned and cut into big chunks
- ½ catty of lean pork, sliced
- 1 clove garlic
- 2 Tbsp. (ceramic) preserved black beans - dauh-sih 豆豉 – soaked in water for 10-15 min, then rinse and pat dry.
- Salt & black pepper
- Marinate lean pork (sau-yuhk) with 1 tsp. of cornstarch, 1 Tbsp. water and 1 tsp. salt for at least ½ hour (to tenderize the meat).
- Stir fry minced garlic in vegetable oil together with preserved black beans.
- Add yam bean. Stir for 5 minutes.
- Then add pork and cook for about 20 min (until pork is cooked).
- Add salt & black pepper to taste.
|Yam bean with pork|
Note: Pork can be substituted
with fresh shrimps (cleaned, shelled and deveined).