| 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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