Glazed stir-fry holiday vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh broccoli florets |
| 1 | medium | Red bell pepper, cut into |
| One inch pieces | ||
| 1 | cup | Peeled, julienne-cut jicama |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Grated lemon peel |
| 3 | tablespoons | Fresh lemon juice (1 lemon) |
| 1 | tablespoon | Low sodium soy sauce |
| 2 | teaspoons | Cornstarch |
| 4 | teaspoons | Vegetable oil |
| Lemon zest(slivers of peel) | ||
Directions
Prepare vegetables for cooking; set aside. Grate lemon peel before squeezing juice. In a small bowl combine sugar, lemon peel, lemon juice, soy sauce, and cornstarch. Stir in ½ cup water; set aside.
Heat oil in a large non-stick skillet. Add broccoli and pepper and stir-fry over high heat for 2 minutes.
If needed, add more oil for frying. Add jicama and continue cooking 1 to 2 more minutes or until vegetables are crisp-tender. Pour lemon mixture over vegetables and continue cooking just until glaze thickens. Toss vegetables to coat thoroughly with glaze. Garnish with lemon zest. Make six ½ cup servings.
Nutritional information per serving: 95 calories, 3 9 protein, 16 9 carbohydrate, 3 9 fat, 72 mg sodium, O cholesterol.
Recipe provided by the Sugar Association. Neighborhood Shopping 12/4/96 Typos by Bobbie Beers