Glazed Stir-fry Holiday Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Fresh broccoli florets,
1 medium: Red bell pepper, cut into
One inch pieces,
1 cup: Peeled, julienne-cut jicama
2 tbsp: Sugar,
1/2 tsp: Grated lemon peel,
3 tbsp: Fresh lemon juice, 1 lemon
1 tbsp: Low sodium soy sauce,
2 tsp: Cornstarch,
4 tsp: Vegetable oil,
Lemon zest, slivers of peel
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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