Jicama And Pepper Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Ethnic, Inet, Side dish, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1/2 | Onion, cut into wedges | |
| 1 | t | Gingerroot, grated |
| 1 | Garlic clove, minced | |
| 2 | Peppers, sweet red or green | |
| cut into thin strips | ||
| 1/2 | lb | Jicama, peeled sliced cut |
| into 2 x 2 1/2-inch | ||
| pieces | ||
| 2 | T | Soy sauce |
| 1 1/2 | t | Sugar, unrefined |
| 1 | T | Lemon juice |
| 1 | t | Sesame oil, optional |
INSTRUCTIONS
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 1 1/2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 186.1mg
Potassium: 86.4mg
Carbohydrates: 19.3g
Fiber: 2.1g
Sugar: 9.7g
Protein: <1g