Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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