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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