Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)
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
