Jicama and Pepper Stir-Fry
Recipe from
Better Homes and Gardens
Jicama (HE-kuh-muh) is often used in Mexican and Asian cooking. Its white flesh has a crunchy texture and delicate flavor. When lightly cooked in this ginger-accented vegetable dish, it retains its crispiness.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
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1 tablespooncooking oilsee savings
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1/2 of a mediumonion, cut into wedgessee savings
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1 teaspoongrated fresh gingersee savings
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1clove garlic, mincedsee savings
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2medium green, yellow, and/or red sweet peppers, cut into thin strips (2 cups)see savings
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8 ouncesjicama, peeled and cut into 2x1/2-inch pieces (about 1-1/3 cups)see savings
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2 tablespoonssoy saucesee savings
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1-1/2 teaspoonssugarsee savings
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1 tablespoonlemon juicesee savings
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1 teaspoontoasted sesame oil (optional)see savings
Directions
1.
Pour cooking oil into a wok or large skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion, ginger, and garlic in hot oil for 15 seconds.
2.
Add sweet peppers and jicama; stir-fry for 2 minutes. Sprinkle with soy sauce and sugar; stir-fry about 1-1/2 minutes more or until peppers are crisp-tender. Sprinkle with lemon juice and, if desired, toasted sesame oil; stir. Serve immediately. Makes 6 servings.
Make-Ahead Tip
Prepare vegetables; cover and chill up to 4 hours.
Nutrition information
Calories 65, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 345 mg, Carbohydrate 10 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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