Jicama & pepper stir-fry

Yield: 6 Servings

Measure 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)

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

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