Title: Jicama and Pepper Stir-Fry
Categories: Vegetarian Side Mexican
Yield: 6 Servings

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)

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

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