CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
New import |
4 |
Servings |
INGREDIENTS
3 |
c |
Fresh broccoli florets |
1 |
md |
Red bell pepper, cut into |
|
|
One inch pieces |
1 |
c |
Peeled, julienne-cut jicama |
2 |
tb |
Sugar |
1/2 |
ts |
Grated lemon peel |
3 |
tb |
Fresh lemon juice (1 lemon) |
1 |
tb |
Low sodium soy sauce |
2 |
ts |
Cornstarch |
4 |
ts |
Vegetable oil |
|
|
Lemon zest(slivers of peel) |
INSTRUCTIONS
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 12/4/96
Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997
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