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Glazed Stir-fry Holiday Vegetables

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CATEGORY CUISINE TAG YIELD
Vegetables New import 4 Servings

INGREDIENTS

3 c Fresh broccoli florets
1 Red bell pepper, cut into
One inch pieces
1 c Peeled, julienne-cut jicama
2 T Sugar
1/2 t Grated lemon peel
3 T Fresh lemon juice, 1 lemon
1 T Low sodium soy sauce
2 t Cornstarch
4 t Vegetable oil
Lemon zest, slivers of peel
3 Typos by Bobbie Beers

INSTRUCTIONS

1997    
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 1/2 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 1/2 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  Posted
to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12,

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