Jicama & Pepper Stir-fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1/2 medium: Onion, cut into wedges
1 tsp: Gingerroot, grated
1: Garlic clove, minced
2 medium: Peppers, sweet, red or green -cut into thin strips
1/2 lbs: Jicama, peeled, sliced, cut -into 2 x 2 1/2-inch -pieces
2 tbsp: Soy sauce,
1 1/2 tsp: Sugar, unrefined
1 tbsp: Lemon juice,
1 tsp: Sesame oil, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp