I can figure out what to do with fresh water chestnuts and the mystery green called gai lan. (Although I was surprised to find raw water chestnuts so sweet! My favorite Chinese place uses fresh water chestnuts, and they don't seem sweet when cooked.)
But I don't know what to do with daikon besides kimchi and Asian slaw, neither of which is happening tonight, and I don't know what to do with jicama besides eat it raw, which isn't so appealing in winter.
Ideas? Suggestions? Recipes? I'm thinking of a curry with sweet basil paste and coconut milk, or a stir fry with lots of fresh ginger. Would I regret putting daikon or jicama into either of those?