Glazed stir-fry holiday vegetables

Yield: 4 Servings

Measure 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)

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

Similar recipes