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Jicama and Pepper Stir-Fry

Jicama 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.

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2.5 by 4 people
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  • Makes: 6 servings
  • Prep: 15 mins

Jicama and Pepper Stir-Fry

2.5 by 4 people
583 views
Rate me!
  • Makes: 6 servings
  • Prep: 15 mins

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.

From the Test Kitchen

Prepare vegetables; cover and chill up to 4 hours.

Nutrition Facts (Jicama and Pepper Stir-Fry)

  • Per serving:
  • 65 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 345 mg sodium,
  • 10 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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