Glazed Stir-Fry Holiday Vegetables Recipe

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Glazed Stir-Fry Holiday Vegetables Ingredients

3 cup fresh broccoli florets
1 medium red bell pepper, cut into
1 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
1 lemon zest(slivers of peel)

A Recipe for
Glazed Stir-Fry Holiday Vegetables

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
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This Glazed Stir-Fry Holiday Vegetables recipe is one of many in our Asian Category.

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This Recipe for Glazed Stir-Fry Holiday Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.

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This is a recipe for Glazed Stir-Fry Holiday Vegetables from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Glazed Stir-Fry Holiday Vegetables

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Glazed Stir-Fry Holiday Vegetables 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

Serves: 4

Glazed Stir-Fry Holiday Vegetables Recipe brought to you by Recipes To-Go

Glazed Stir-Fry Holiday Vegetables Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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