Yield: 4 Servings
|3 cups||Fresh broccoli florets|
|1 medium||Red bell pepper, cut into|
|One inch pieces|
|1 cup||Peeled, julienne-cut jicama|
|½ teaspoon||Grated lemon peel|
|3 tablespoons||Fresh lemon juice (1 lemon)|
|1 tablespoon||Low sodium soy sauce|
|4 teaspoons||Vegetable oil|
|Lemon zest(slivers of peel)|
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