Search for anything:

Glazed Stir-Fry Holiday Vegetables

dressings

3 cup fresh broccoli florets
1 medium red bell pepper, cut into
1 one inch pieces
1 cup peeled, julienne-cut jicama
2 tablespoon sugar
1/2 teaspoon grated lemon peel
3 tablespoon fresh lemon juice (1 lemon)
1 tablespoon low sodium soy sauce
2 teaspoon cornstarch
4 teaspoon vegetable oil
1 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

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU