Jicama & pepper stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ½ | medium | Onion; cut into wedges |
| 1 | teaspoon | Gingerroot; grated |
| 1 | Garlic clove; minced | |
| 2 | mediums | Peppers, sweet, red or green cut into thin strips |
| ½ | pounds | Jicama; peeled, sliced, cut into 2 x 2 1/2-inch pieces |
| 2 | tablespoons | Soy sauce |
| 1½ | teaspoon | Sugar, unrefined |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Sesame oil (optional) |
Directions
In a wok or large heavy skillet heat oil over medium heat. Add onion, gingerroot and garlic. Stir-fry for 30 seconds. Add peppers and jicama. Stir-fry over high heat 2 minuts. Ad soy sauce and sugar.
Stiry-fry 1½ minutes or until peppers are crisp-tender. Sprinkle with lemon juice and oil; stir and serve. Makes 6 side-dish servings.
Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA vitamin C From the files of DEEANNE