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Measurements

Glazed Stir-Fry Holiday Vegetables

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.
Recipe provided by the Sugar Association


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