Glazed Stir Fry Holiday Vegetables
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||4 Teaspoon|
|Broccoli florets||3 Cup (48 tbs)|
|Red bell pepper||1 Medium, cut into 1 inch pieces|
|Jicama||1 Cup (16 tbs), peeled and julienne cut|
|Lemon zest||1 (Slivers Of Lemon Peel)|
In small bowl combine sugar, lemon peel, lemon juice, soy sauce and cornstarch.
Stir in water; set aside.
Heat oil in large nonstick skillet.
Add broccoli and pepper; stir-fry over high heat 2 minutes.
Add jicama and continue cooking 1 to 2 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.