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    Glazed Stir-Fry Holiday Vegetables


    Source of Recipe


    www

    Yield: 4 Servings

    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.


 

 

 


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