| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Side dish, Ethnic, Inet |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
md |
Onion; cut into wedges |
| 1 |
ts |
Gingerroot; grated |
| 1 |
|
Garlic clove; minced |
| 2 |
md |
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 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Sugar, unrefined |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
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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