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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 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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