by jaywalker » Sun Aug 10, 2014 5:01 pm
I haven't read through all the replies so may be a repeat here. Peel it and then dice it or cut into little rectangles (chip-like or shorter) and use in a stir-fry - takes slightly less time than a carrot cut to similar size would but needs to be in the wok long enough to absorb the flavour of soy, lemon juice etc. It is nice when not over cooked and still has a bit of a bite. Not a very strong flavour itself but good at absorbing flavours iykim!