Title: Glazed Stir-Fry Holiday Vegetables
Categories: Vegetable
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. Neighborhood Shopping 12/4/96 Typos by Bobbie Beers

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