Ingredients:
2 tablespoons sugar
1/2 teaspoon lemons, zest of, grated
1 tablespoon low sodium soy sauce
3 tablespoons lemon juice, freshly squeezed
2 teaspoons cornstarch
1/2 cup water
4 teaspoons cooking oil, such as olive oil or 4 teaspoons vegetable oil
3 cups broccoli florets
1 red bell peppers, cut into 1 inch pieces
1 cup jicama, peeled and julienned
lemons, zest of, if desired ( to garnish)
Directions:
In small bowl, combine sugar, lemon zest, lemon juice, soy sauce, water and cornstarch, and set aside.
Heat oil over high heat in large, non-stick skillet.
Add broccoli and red pepper, stir-fry for two minutes.
Add jicama, and continue to cook until vegetables are crisp-tender.
Pour liquid mixture over vegetables and cook until thickened.
Thoroughly coat vegetables with glaze, garnish with additional lemon zest and serve.
Servings: 4-6
Time preparation: 10 min.
Time total: 15 min.